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

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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