Garlic-Rosemary Lamb Chops with Roasted Asparagus & Mushrooms

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• 1 small pkg fresh rosemary
• 4 cloves garlic
• 8 lamb loin chops
• 4 caps portobello mushrooms
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Preheat oven to 425°F.
2. Wash and dry the fresh produce.
   • 1 small pkg fresh rosemary
   • 2 small bunches asparagus
   • 4 caps portobello mushrooms
3. Peel and mince garlic; transfer to a small bowl.
   • 4 cloves garlic
4. 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.
   • ¼ cup extra virgin olive oil
   • 1 tsp salt
   • ½ tsp black pepper
5. Pat lamb chops dry with paper towels, place on a plate, and coat both sides with half the garlic-rosemary oil; set aside.
   • 8 lamb loin chops
6. Snap or cut off woody ends of the asparagus. Transfer spears to a large baking sheet pan.
7. Remove stems and slice mushrooms into ¼-inch pieces; add to the baking sheet with the asparagus.
8. Drizzle remaining garlic-rosemary oil over the veggies, toss to coat, and place in the oven. Bake, tossing once, until fork-tender, about 12 minutes.
9. Meanwhile, preheat a large skillet over medium-high heat.
10. Once the skillet is hot, add chops and cook, flipping once, until desired doneness, 4-5 minutes for medium-rare. Transfer to a clean plate and cover loosely with foil.
11. To serve, divide veggies and lamb chops between plates. Enjoy!