|Lamb steaks||12 Ounce|
|Olive oil/Vegetable oil||2 Teaspoon|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Quartered mushrooms||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Teaspoon|
|Instant chicken broth and seasoning mix||1 1⁄9 Ounce|
|Rosemary leaves||1⁄2 Teaspoon|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Cooked cut up asparagus||1⁄2 Cup (8 tbs)|
|Rose wine||1⁄4 Cup (4 tbs)|
On rack in broiling pan broil lamb, turning once, until done, 6 to 8 minutes on each side depending on thickness of steaks.
While meat is broiling, in 10-inch skillet heat oil; add onion and garlic and saute until onion is translucent.
Add mushrooms and cook, stirring occasionally, until mushrooms are just tender, about 3 minutes; add tomatoes, water, tomato paste, broth mix, and ground rosemary and cook over medium heat, stirring occasionally, until mixture thickens, about 5 minutes.
Stir in peas, asparagus, and wine and continue cooking until thoroughly heated, about 3 minutes.
Transfer lamb steaks to serving platter and surround with vegetable mixture.