Name: Garlic-Rosemary Lamb Chops with Roasted Asparagus & Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 small pkg fresh rosemary; 6 cloves garlic; 12 lamb loin chops; 6 caps portobello mushrooms; black pepper; extra virgin olive oil; salt

Garlic-Rosemary Lamb Chops with Roasted Asparagus & MushroomsGarlic-Rosemary Lamb Chops with Roasted Asparagus & Mushrooms — a 40-minute dinner recipe with 8 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 small pkg fresh rosemary

6 cloves garlic

12 lamb loin chops

6 caps portobello mushrooms

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and mince garlic; transfer to a small bowl.

Slide rosemary leaves off the sprigs; discard sprigs and mince the leaves. Add to the bowl with the garlic, along with oil, salt, and pepper; stir to combine.

Pat lamb chops dry with paper towels, place in a baking dish, and coat both sides with half the garlic-rosemary oil; set aside.

Snap or cut off woody ends of the asparagus. Divide spears between two baking sheet pans.

Remove stems and slice mushrooms into ¼-inch pieces; add to the baking sheets with the asparagus.

Drizzle remaining garlic-rosemary oil over the veggies, toss to coat, and place in the oven. Bake, tossing once, until fork-tender, 12-15 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add chops and cook, flipping once, until desired doneness, 4-5 minutes for medium-rare. Work in batches if necessary. Transfer to a large plate and cover loosely with foil.

To serve, divide veggies and lamb chops between plates. Enjoy!

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