Portobello Lamb Chops Recipe

Portobello Lamb Chops Recipe
Portobello Lamb Chops Recipe photo by Taste of Home
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Portobello Lamb Chops Recipe

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A quick marinade gives subtle hints of peach along with the tang of balsamic vinegar to these lamb chops. Diane Barr — Louisville, Kentucky
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Portobello Lamb Chops in Simple & Delicious May 2010, p47

Nutritional Facts

1 each: 429 calories, 19g fat (4g saturated fat), 57mg cholesterol, 131mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 20g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Portobello Lamb Chops in Simple & Delicious May 2010, p47

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