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Ingredientes
- 8 x Lamb loin chops, 1-1/4" thick
- 3/4 c. Balsamic vinegar
- 4 x Chopped Shallots
- 1 tsp Dry thyme leaves
- 1 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 1/4 lb Butter, unsalted, softened
- 1/3 c. Pimento, liquid removed, or possibly
- 1/3 c. Roasted red bell pepper
- 1 tsp Lemon juice, fresh
Direcciones
- Trim lamb chops well and place in a large ziplock bag or possibly bowl. Whisk next 5 ingredients separately and pour them over chops. Shake or possibly stir to coat well. Seal bag, squeezing out as much air as possible; tightly cover if in bowl. Marinate chops in refrigerator for at least 8 hrs or possibly overnight, turning bag several times.
- Remove from refrigerator, drain and RESERVE marinade. Grill chops over gas or possibly charcoal grill, about 5 min per side, till medium-rare. Brush at least once with reserved marinade.
- Transfer chops to a serving platter and serve immediately. Top each chop with a dollop of compound pimiento butter.
- Compound pimiento butter:Whirl all three ingredients in blender or possibly food processor till pimiento is chopped and butter is orange-colored. Pack into a small bowl and refrigeratetill ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 102 | 80% |
| Total Fat 11.55g | 14% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 299mg | 12% |
| Potassium 57mg | 2% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.03g | 3% |
| Protein 0.4g | 1% |
