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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 570 calories
  • 35 min
  • 4 servings

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!

Nutrition per Serving

Calories
570
Fat
43g
Net Carbs
6g
Protein
37g

Cookware

  • aluminum foil
  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon
  • tongs