Search thousands of recipes reviewed by home cooks like you.

Dirty Piggy-Back Lamb

Dirty Piggy-Back Lamb

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
BERKLAN

BERKLAN

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat a grill for high heat.
  2. 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.
  3. 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.
  4. Serve each chop with two slices of bacon over it, and top with the sliced mushrooms.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

linda
14

linda

1/20/2006

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.

Robin F
11

Robin F

9/21/2008

This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms.

Beth
7

Beth

8/11/2008

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.

More reviews

Similar recipes

ADVERTISEMENT