8 lamb loin chops, 1-1/4 thick
3/4 cup balsamic vinegar
4 minced shallots
1 tsp dry thyme leaves
1 tsp salt
1/2 tsp freshly ground pepper
COMPOUND PIMIENTO BUTTER
1/4 lb butter, unsalted, softened
1/3 cup pimento, drained,
1 =or=
1/3 cup roasted red bell pepper
1 tsp lemon juice, fresh
Directions
Trim lamb chops well and place in a large ziplock bag or bowl. Whisk
next 5 ingredients separately and pour them over chops. Shake or 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 hours or overnight, turning bag several times.
Remove from refrigerator, drain and RESERVE marinade. Grill chops
over gas or charcoal grill, about 5 minutes per side, until
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
food processor until pimiento is minced and butter is orange-colored.
Pack into a small bowl and chill until ready to use.
Submitted By RICHARD DOUVILLE On 05-26-95
Servings: 8 servings
Balsamic Vinegar-Marinated Lamb Chops Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is possible to track the history of `recipes` far back into antiquity, in fact as far as pharonic Egypt, and potentially, even further back. However, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman chefs made use of a good variety of spices and herbs, including some that we all recognise for example bay, mint and parsley. For the decades that followed, the powerful and wealthy houses strove to lay on the most extravagent meals, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cook books are starting to become popular as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Balsamic Vinegar Marinated Lamb Chops recipe.
