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Portobello Lamb Chops

iStock_000011148309XSmallSimple, sweet and savory. Peach preserves will bring a sweet surprise to your meal. A quick meal for any night of the week.

Prep: 10 min + marinating Grill: 20 min.

Yield: 4 servings



¾ Cup peach preserves

1 Tbsp. balsamic vinegar

¼ tsp. pepper

1/8 tsp. salt

4 lamb loin chops (5 oz. each and 2 in. thick)

¼ Cup olive oil

1 tsp. dried rosemary, crushed

4 large Portobello mushrooms

Cooking Instructions:

Combine the first four ingredients.  Pour 1/3 cup marinade into a large reseal able plastic bag; add lamb chops.  Seal bag and turn to coat; refrigerate for 1-4 hours.  Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill.  Combine oil and rosemary; brush over mushrooms, uncovered, over medium heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, meat thermometer should read 145; medium, 160; well-done, 170), basting frequently with reserved marinade.  Slice mushrooms and serve with lamb chops.