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Ambassador [Associate]
Ambassador [Associate]
  • 570 calories
  • 35 min
  • 4 servings


  • 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


  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

Net Carbs


  • 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