Showing posts with label lamb chops recipes. Show all posts
Showing posts with label lamb chops recipes. Show all posts

Tuesday, October 28, 2014

Grilled Lamb Chops and Portabella Mushrooms



Grilled Lamb Chops and Portabella Mushrooms is a full meal--main course and side--cooks up right on your grill that is absolutely delicious.




INGREDIENTS

3/4 cup peach preserves
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/8 teaspoon Sea Salt
4 (5 ounce, 2-inch thick) lamb chops
1/4 cup olive oil
1 teaspoon dried rosemary
4 large portobello mushrooms


DIRECTIONS

Stir peach preserves together with vinegar, pepper, and salt in a bowl.

Measure out 1/3 cup and place with the lamb in a large plastic resealable bag.

Seal and refrigerate both the lamb and the rest of the peach mixture for 2-4 hours.

Preheat grill to medium and lightly oil grate.

Whisk olive oil with the rosemary and coat mushrooms with the mixture. 

Drain lamb chops from marinade.

Place mushrooms and lamb on the grill and cook for 16 to 20 minutes, flipping midway through cooking time, until lamb reaches an internal temperature of 145 degrees F for medium rare.
 
Serve.


Grilled Lamb Chops


Lamb chops grilled to perfection; a true gourmet dinner on the grill. 



Ingredients

2 tablespoons finely chopped sweet onion
3 tablespoons olive oil
1 cup dry red wine
1 teaspoon butter
1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) lamb rib chops

Directions

Pour 1 teaspoon onion in a saucepan and set over medium heat.

Add onion and cook, stirring, for about 6 minutes to soften.

Pour wine into the saucepan. 

Simmer until the wine reduces down to 2 tablespoons. 

Add butter and dried thyme. 

Cover.

Preheat grill to medium and lightly oil grate.

In a bowl, stir garlic together with salt and pepper. 

Season pork chops on both sides with the mixture.

Grill lamb chops for about 15 minutes, flipping midway through cooking time, until meat reaches 160 degrees F internally.Allow lamb chops to rest for about 5 minutes. 

Then slice and serve with wine sauce spooned over each serving.