Best Portobello Lamb Chops Recipes

GRILLED LAMB CHOPS WITH WINE SAUCE

Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GROUND LAMB-STUFFED PORTABELLAS

Ground Lamb-Stuffed Portabellas image

This recipe makes a lot of tasty appetizers but it's easy to down-size. These are rich and tasty, so good that it's the only lamb recipe in my collection here. This is adapted from chef Tiffanie Hicks of the Speakeasy Supper Club.

Provided by Hey Jude

Categories Lunch/Snacks

Time 1h15m

Yield 36-40 appetizers

Number Of Ingredients 14

Ingredients

1 -2 tablespoon extra virgin olive oil
1 1/2 red onions, finely diced
2 1/2 lbs ground lamb
salt and black pepper
2 -3 tablespoons ground cumin
1 quart whipping cream
1/2 loaf brioche bread, finely diced
3/8 cup grated swiss cheese
3/8 cup grated gruyere cheese
3/8 cup grated mozzarella cheese
36 -40 portabella mushrooms, 3 inches in diameter
2 cups beef stock
extra cheese, for topping
breadcrumbs, for topping

Steps:

In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
When lamb is fully cooked, add cream; simmer for 10 minutes.
Stir in diced bread; cook for about 2 minutes then remove from heat.
When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
Bring stock to a boil and place mushrooms in, 1 minute on each side.
Preheat broiler.
Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
Place under broiler to rewarm and crisp the topping.
Serve hot.