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 Posted to MM-Recipes Digest V3 #240 Date: Mon, 02 Sep 96 19:58:46 -0300 From: "Patricia Lange"
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 8|
|Calories from Fat: 665 (78%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||99 %|
|Saturated Fat 36.8g||184 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 221.9mg||68 %|
|Sodium 300.9mg||10 %|
|Potassium 616mg||16 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.6g|
|Protein 39.4g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 855
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