Ingredients:

1 Kg. lamb chops
400 g champignon-mushrooms
4 spoons of Sherry-Vinegar "CEPA VIEJA"
12 spoons of Extra Virgin Olive Oil
1 onion
1 branch of celery and parsley each
½ spoon of grounded red pepper
salt

Preparation:

Clean champignons, taking away all the sand from the stems. Season with salt and then cook them for 5 minutes with some water and 1 spoon of the Olive Oil. Mix the Sherry-Vinegar with the rest of the oil, the chopped parsley, the cut onion and celery and some salt and red pepper. Add the meat and the mushrooms and leave it in this marinade for two hours.

Grill it on the barbecue using the rest of the marinade serve hot.

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