Portobello Lamb Chops

Name: Portobello Lamb Chops
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

8 ingredients

3 steps

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

1

In a small bowl, combine first four ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb chops and turn to coat. Cover; refrigerate 1-4 hours. Cover and refrigerate remaining marinade.
2

In a small bowl, combine oil and rosemary; brush over mushrooms. Lightly oil grill rack.
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 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Slice mushrooms and serve with lamb chops.