Food Network: Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg

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Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice

1 teaspoon lemon zest
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Instructions
Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.
Arrange asparagus and potatoes on baking sheet and spray with cooking spray.
Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden
brown.
Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a
large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until

golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and
saute 3 minutes, until soft. Return lamb to pan.

In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour
mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to
medium.
In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season
to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle
lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus
and potatoes on the side and extra sauce (with leeks) spooned over top.