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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 â Louisville, Kentucky 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 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.
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