Grilled Lamb Chops with Bacon

    40 min

    This lamb dish is easy to make and packed full of flavour. Lamb chops are grilled on a barbecue, then topped with crispy bacon and sauteed mushrooms. Enjoy with grilled vegetables.

    9 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 225g sliced fresh mushrooms
    • 8 rashers streaky bacon
    • 4 lamb shoulder chops
    • 1 teaspoon cracked black peppercorns
    • seasoned salt to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat a barbecue for high heat.
    2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the mushrooms; cook and stir until tender. Set aside.
    3. Season the bacon with pepper and place them on the barbecue. Cook bacon until crisp, turning once, then set aside.
    4. Season the lamb chops with seasoned salt and place them on the barbecue. Cook to your desired degree of doneness, about 3 minutes per side for medium.
    5. Serve each chop with two rashers of bacon over it and top with the sliced mushrooms.

    Alternative cooking methods

    This dish can also be prepared under the grill or in a frying pan.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:

    Reviews in English (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 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.  -  20 Jan 2006  (Review from Allrecipes US | Canada)


    This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms.  -  21 Sep 2008  (Review from Allrecipes US | Canada)


    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.  -  11 Aug 2008  (Review from Allrecipes US | Canada)