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Garlic-Rosemary Lamb Chops with Roasted Asparagus & Mushrooms.

  • 2 small bunches
  • 1 small pkg
    fresh rosemary
  • 4 cloves
  • 8
    lamb loin chops
  • 4 caps
    portobello mushrooms
    black pepper
    extra virgin olive oil
  • 1
    Preheat oven to 220°C (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!