Portobello Lamb Chops

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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 ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

351 kcal 18% DV
Protein Fat Carbs

Macronutrients

Protein 7.8g 16% DV
Total Fat 31.1g 40% DV
Carbs 10.8g 4% DV
Fiber 4.4g 16% DV
Sugar 4.2g 8% DV

Electrolytes

Sodium 9718mg 100% DV
Potassium 368.3mg 8% DV
Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 41.3mcg 5% DV
Vitamin C 26.1mg 29% DV
Vitamin D 0.2mcg 1% DV
Calcium 98.5mg 8% DV
Iron 2.4mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

pepper rosemary balsamic vinegar loin chops olive oil salt

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