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Rosemary Balsamic Lamb Chops with Asparagus & Shiitake Mushrooms Recipe

Rosemary Balsamic Lamb Chops with Asparagus & Shiitake Mushrooms recipe

Stashcook

This is a yummy dinner with lamb chops, mushrooms, and asparagus. The lamb is cooked in a pan and has a sweet and tangy sauce. The veggies are cooked until they are just right. It's a fancy meal that's not too hard to make!

Ingredients

8 lamb loin chops
1/2 lb shiitake mushrooms
1 lb asparagus
2 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsp honey
1 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tsp Dijon mustard

Method

1
Wash and dry the asparagus and mushrooms. Cut the woody ends off the asparagus and slice the shiitake mushrooms.
2
In a small bowl, combine the minced garlic, balsamic vinegar, honey, Dijon mustard, chopped rosemary, salt, and pepper to create the marinade.
3
Place the lamb chops in a dish and pour half of the marinade over them, making sure they are well coated. Set aside the remaining marinade for later.
4
Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil.
5
Once the skillet is hot, add the lamb chops and cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Transfer the chops to a plate and let them rest.
6
In the same skillet, add the remaining tablespoon of olive oil. Add the shiitake mushrooms and cook for about 5 minutes, or until they start to soften.
7
Add the asparagus to the skillet with the mushrooms and cook for an additional 3-4 minutes, until the asparagus is tender but still crisp.
8
Pour the reserved marinade into the skillet with the veggies and cook for another 2 minutes, stirring frequently, until everything is heated through and coated with the sauce.
9
To serve, place two lamb chops on each plate and divide the veggies among the plates, drizzling any remaining sauce from the skillet over the top. Enjoy your fancy dinner!

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