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READY IN 1 hr

Dirty Piggy-Back Lamb

Read Reviews (6)

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

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Original recipe makes 4 servings Change Servings

2 tablespoons olive oil
1 (8 ounce) package sliced fresh mushrooms
8 slices bacon

4 lamb blade chops
1 teaspoon cracked black peppercorns
seasoned salt to taste

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Directions

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.

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PREP 20 mins
COOK 40 mins
READY IN 1 hr

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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.

—linda

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Sep 21, 2008

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

—Robin F

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6 Ratings

Aug 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.

—Beth

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May 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!

—Caroline C

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Mar 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.

—DELTAQUEEN50

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Nov 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!

—evafolsom

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Nutrition

Calories
351 kcal
18%

Carbohydrates
2.4 g
< 1%

Cholesterol
77 mg
26%

Fat
27.7 g
43%

Fiber
0.7 g
3%

Protein
22.8 g
46%

Sodium
531 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dirty Piggy-Back Lamb

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 351
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 9g 45 %
Cholesterol 77mg 26 %
Sodium 531mg 21 %
Potassium 473mg 13 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0.7g 3 %
Protein 22.8g 46 %
** Sugars 0.9g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 2 %
Iron 17 %
** Thiamin 24 %
Niacin 93 %
Vitamin B6 12 %
Magnesium 9 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.