Portobello Lamb Chops

• 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

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 135u0b0; medium, 140u0b0; medium-well, 145u0b0), basting frequently with reserved marinade. Slice mushrooms and serve with lamb chops.

peach preserves, balsamic vinegar, pepper, salt, loin chops, olive oil, rosemary, portobello mushrooms

Taken from www.tasteofhome.com/recipes/portobello-lamb-chops/ (may not work)