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