Lamb Medallions with Pepper & Mint Butter

8 New Zealand lamb medallions or chops
2 tsp rice bran oil
1 tbsp black pepper, ground
MINT BUTTER:--
¼ cup butter, softened
2 tsp SIDS RASPBERRY MINT VINEGAR
1 shallot, minced

MINT BUTTER: In a bowl, blend together butter, shallot and SIDS RASPBERRY MINT VINEGAR. On a plastic wrap, shape into 8 cm long log and seal ends. Refrigerate until firm. (about 30 minutes and make ahead)
Rub lamb with oil and sprinkle with pepper. Place on a greased grill over a medium-high heat and cook, turning once, until medium rare. (about 8 minutes) Transfer to platter then cut butter into 8 pieces and place one on each medallion.