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Rosemary Balsamic Lamb Chops with Asparagus & Shiitake Mushrooms Recipe

Rosemary Balsamic Lamb Chops with Asparagus & Shiitake Mushrooms recipe


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!


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


Wash and dry the asparagus and mushrooms. Cut the woody ends off the asparagus and slice the shiitake mushrooms.
In a small bowl, combine the minced garlic, balsamic vinegar, honey, Dijon mustard, chopped rosemary, salt, and pepper to create the marinade.
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.
Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil.
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.
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.
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.
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.
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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