Marinated Lamb Chops with Chargrilled Field Mushrooms and Garlic Butter

Lamb chops marinated with herbs and garlic, served with field mushrooms stuffed with homemade garlic herb butter.

Lamb Main Course High Protein Gluten Free Bbq

Estimated Nutrition

Calories

1005.6

kcal / serving

4022.4 kcal total

Carbs

4.8g

per serving

19.2 g total

Fat

90.4g

per serving

361.6 g total

Protein

43.2g

per serving

172.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Butter

unsalted, softened

Meat

piece

Lamb Chops

NutsSeeds

cloves

Garlic

peeled and sliced

sprig

Thyme

fresh

sprig

Rosemary

fresh

to taste

Salt

to taste

Black Pepper

freshly ground

cloves

Garlic

peeled and crushed

tbsp

Flat leaf Parsley

chopped

OilsFats

tbsp

Olive Oil

Vegetables

piece

Field Mushrooms

fresh, stalks removed

Method

Pour 45ml of olive oil into a tray and add sliced garlic.

Rub thyme and rosemary between hands and add to the dish.

Coat lamb chops in the marinade, cover, and refrigerate overnight.

Mix softened butter with crushed garlic and chopped parsley.

Fill the mushroom undersides with garlic butter and season.

Preheat a barbecue or griddle pan to a high heat.

Drain chops, season, and grill with rosemary until cooked to preference.

Grill mushrooms butter-side up until cooked through.

Plate the lamb chops alongside the buttered field mushrooms.