Ingredients1 h servings 351 cals
- Preheat a grill for high heat.
- 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.
Per Serving: 351 calories; 27.7 g fat; 2.4 g carbohydrates; 22.8 g protein; 77 mg cholesterol; 531 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 fir...
This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms.
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....
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!
Very nice recipe. I had to substitute pork chops for the lamb as unfortunately, my husband won't touch lamb. Turned out well.