| 1 | Trim lamb chops well and place in a large ziplock bag or bowl. |
| 2 | Whisk next 5 ingredients separately and pour them over chops. |
| 3 | Shake or stir to coat well. |
| 4 | Seal bag, squeezing out as much air as possible; tightly cover if in bowl. |
| 5 | Marinate chops in refrigerator for at least 8 hours or overnight, turning bag several times. |
| 6 | Remove from refrigerator, drain and reserve marinade. |
| 7 | Grill chops over gas or charcoal grill, about 5 minutes per side, until medium-rare. |
| 8 | Brush at least once with reserved marinade. |
| 9 | Transfer chops to a serving platter and serve immediately. |
| 10 | Top each chop with a dollop of compound pimiento butter. |
| 11 | Compound pimiento butter: whirl all three ingredients in blender or food processor until pimiento is minced and butter is orange-colored. |
| 12 | Pack into a small bowl and chill until ready to use. |
| 13 | Submitted by richard douville on 05-26-9 |
