Caramelized Australian Lamb Chops With Morel & Shiitake Mushrooms Infused With Rosemarry

Ingredients

Lamb

12 lamb shoulder chops

Marinade

1 tablespoon olive oil
1 tablespoon Worcestershire sauce (or red wine vinegar)
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice
5-6 stalks of rose marry

Mushrooms

1 tray each morel & shiitake mushrooms , trimmed
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
2 tablespoons currants
Salt and pepper, to taste
Preparation

Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.

Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
To prepare the mushrooms, place all ingredients in plastic bag and toss. Wrap in foil and place on the grill with the lamb, turning pouch occasionally until mushrooms are cooked as desired.