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Portobello Lamb Chops

 Portobello Lamb Chops
A quick marinade gives subtle hints of peach along with the tang of balsamic vinegar to these lamb chops. Diane Barr — Louisville, Kentucky
4 ServingsPrep: 10 min. + marinating Grill: 20 min.


  • 3/4 cup peach preserves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 lamb loin chops (2 inches thick and 5 ounces each
  • 1/4 cup olive oil
  • 1 teaspoon dried rosemary, crushed
  • 4 large portobello mushrooms


  • In a small bowl, combine first four 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 in. from heat 8-10 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°), basting frequently
  • with reserved marinade. Slice mushrooms and serve with lamb chops.
  • Yield: 4 servings.

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Portobello Lamb Chops (continued)

Nutritional Facts: 1 lamb chop with 1 mushroom equals 429 calories, 19 g fat (4 g saturated fat), 57 mg cholesterol, 131 mg sodium, 44 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.