Garlic-Rosemary Lamb Chops with Roasted Asparagus & Mushrooms

Directions

1. Preheat the oven to 425°F and set a baking sheet nearby.
2. Rinse the asparagus and mushrooms, then pat them dry.
3. Peel and finely mince the garlic and place it in a small bowl.
4. Strip the rosemary leaves from the sprigs, mince the leaves, and add them to the garlic with oil, salt, and pepper; stir to combine.
5. Pat the lamb chops dry with paper towels, lay them on a plate, and brush both sides with half of the garlic‑rosemary oil.
6. Trim the woody ends from the asparagus and spread the spears on the baking sheet.
7. Cut the mushrooms into ¼-inch slices and add them to the sheet with the asparagus.
8. Drizzle the remaining garlic‑rosemary oil over the vegetables and toss to coat; place the sheet in the oven and roast, tossing once, until fork‑tender, about 10–12 minutes.
9. Meanwhile, heat a nonstick skillet over medium‑high heat.
10. When the skillet is hot, add the lamb chops and cook, turning once, until they reach your preferred doneness (about 4–5 minutes for medium‑rare).
11. Transfer the chops to a clean plate, loosely tent with foil, and serve with the roasted vegetables as a guide for plating.