Portobello Lamb Chops

These Portobello Lamb Chops will not disappoint! They are amazingly good.

3/4 cup peach preserves

1 Tbsp. balsamic vinegar

1/4 tsp. pepper

1/8 tsp. salt

4 5 oz. lamb loin chops, 2 inches thick

1/4 cup olive oil

1 tsp. dried rosemary, crushed

4 large portobello mushrooms

In a small bowl, combine the first 4 ingredients.

Pour 1/3 cup marinade into a large resealable plastic bag, add lamb chops.

Seal bag and turn to coat, refrigerate 1-4 hours.

Cover and refrigerate remaining marinade.

In a small bowl, combine oil and rosemary, brush over mushrooms.

Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly.

Grill lamb chops and mushrooms, uncovered, over medium heat or broil 4 inches from heat 8-10 minutes on each side or until meat reaches your desired temperature (medium rare=145 degrees, medium=160 degrees, well done=170 degrees), basting frequently with reserved marinade.

Slice mushrooms and serve with lamb chops.

Add Two Cheese Baked Potatoes for a complete, delicious meal.

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