Dirty Piggy-Back Lamb

Rating: 4 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Lamb chops topped with cracked peppered bacon and sauteed mushrooms. Simple and very filling. Good served with grilled red peppers and green onions.

By BERKLAN

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat a grill for high heat.

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  • While the grill warms up, heat the olive oil in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Set aside.

  • Season the bacon slices with pepper, and place them on the grill. Cook bacon until crisp, turning once, then set aside. Season the lamb chops with seasoned salt, and place them on the grill. Cook to your desired degree of doneness, about 3 minutes per side for medium.

  • Serve each chop with two slices of bacon over it, and top with the sliced mushrooms.

Nutrition Facts

Per Serving:
351 calories; protein 22.8g; carbohydrates 2.4g; fat 27.7g; cholesterol 76.7mg; sodium 530.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

linda
Rating: 4 stars
01/21/2006
This was a tasty recipe. I made the mistake of buying the thick bacon though so it took too long to get crispy. I think it would taste better with thinner bacon. I did cook the mushrooms first; however I ended up throwing them in the pan with the red pepper and onions to heat them back up again at the end. So I would suggest cooking them with the lamb when it's almost done. It would save a bit of time. Read More
Helpful
(14)
6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
linda
Rating: 4 stars
01/20/2006
This was a tasty recipe. I made the mistake of buying the thick bacon though so it took too long to get crispy. I think it would taste better with thinner bacon. I did cook the mushrooms first; however I ended up throwing them in the pan with the red pepper and onions to heat them back up again at the end. So I would suggest cooking them with the lamb when it's almost done. It would save a bit of time. Read More
Helpful
(14)
Robin F
Rating: 4 stars
09/21/2008
This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms. Read More
Helpful
(11)
Beth
Rating: 4 stars
08/11/2008
The only change I made to the recipe was instead of seasoned salt I used the Emeril "original essence" stuff (which was all my BF's roommates had in the house) and it was actually REALLY good. I think it gave it that little spice that Caroline seemed to think was missing. All in all great recipe. I don't make lamb all that often and it was nice to find this especially since it's so simple. Read More
Helpful
(7)
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Caroline C
Rating: 4 stars
05/21/2007
This was a good combination of flavors but I felt it was missing something not sure what though. Served it with steamed asparagus and buttered baby potatoes. Thanks! Read More
Helpful
(5)
DELTAQUEEN50
Rating: 4 stars
03/24/2009
Very nice recipe. I had to substitute pork chops for the lamb as unfortunately my husband won't touch lamb. Turned out well. Read More
Helpful
(4)
evafolsom
Rating: 4 stars
11/09/2012
This was super yummy! I sautéed onions with the mushrooms and added lemon juice and a handful of chopped italian parsley at the end of sautéing. Since it's cold outside I broiled the blade steaks in my oven about 6 min per side. Turned out great. Thanks for the recipe! Read More
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