Balsamic-Marinated Lamb Chops with Roasted Red Pepper Butter

INGREDIENTS FOR LAMB

• 3/4 cup balsamic vinegar
• 1/2 cup coarsely chopped shallots
• 2 Tablespoons coarsely chopped garlic
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 pounds lamb loin chops, 1-1/2 to 2 inches thick
• Vegetable oil

INGREDIENTS FOR ROASTED RED PEPPER BUTTER

• 1/3 cup roasted red bell peppers, chopped, or drained chopped pimentos
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon lemon juice

1. For the marinade, mix the vinegar, shallots, garlic, thyme, salt and pepper in a bowl and pour into a resealable plastic bag.
2. For the lamb, add the chops to the marinade and seal the bag tightly. Turn to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain. Pat the chops dry with paper towels. Let stand until room temperature. Brush both sides of the chops with oil and grill over hot coals for 8 minutes per side for medium-rare or to the desired degree of doneness, turning once. Remove the chops to a heated platter. Let stand for 5 minutes.
3. For the butter, pat the roasted peppers with a paper towel. Process the roasted peppers, butter and lemon juice in a food processor until blended. Serve at room temperature with the chops.