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Portobello Lamb Chops

Portobello Lamb Chops

A fast marinade provides subtle tips of peach in addition to the tang of balsamic vinegar to these lamb chops. Diane Barr– Louisville, Kentucky.


  • 3/4 cup peach protects
  • 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


  • In a little bowl, combine very first four active ingredients.
  • In a little bowl, combine oil and rosemary; brush over mushrooms.
  • Grill lamb chops and mushrooms, exposed, over medium heat or broil 4 in.
Nutrition Realities

1 each: 429 calories, 19 g fat (4g saturated fat), 57 mg cholesterol, 131 mg salt, 44 g carbohydrate (38 g sugars, 1g fiber), 20 g protein.

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