PORTOBELLO LAMB CHOPS

Portobello Lamb Chops image

A quick marinade gives subtle hints of peach along with the tang of balsamic vinegar to these lamb chops. Diane Barr - Louisville, Kentucky

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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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

Steps:

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., In a small bowl, combine oil and rosemary; brush over mushrooms. Lightly oil grill rack., 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.

Nutrition Facts : Calories 429 calories, Fat 19g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 131mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 1g fiber), Protein 20g protein.