Lamb Chops with Rosemary Plum Sauce and Roasted Asp

Name: Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Coat a large baking sheet with cooking spray.
3
Arrange asparagus and potatoes on baking sheet and spray with cooking spray.
4
Season with salt and black pepper.
5
Roast 20 to 25 minutes, until tender and golden brown.
6
Meanwhile, season lamb chops all over with salt and black pepper.
7
Heat oil in a large skillet over medium heat.
8
Add chops and sear 2 to 3 minutes per side, until golden brown.
9
Remove lamb from pan and set aside.
10
Add leeks to the same pan and saute 3 minutes, until soft.
11
Return lamb to pan.
12
In a small bowl, whisk together plum sauce, plum preserves and rosemary.
13
Pour mixture over lamb chops.
14
Simmer 5 minutes, until lamb is tender and medium-rare to medium.
15
In a small bowl, whisk together lemon juice, lemon zest, oil and mustard.
16
Season to taste with salt and black pepper.
17
Arrange asparagus on a serving dish.
18
Drizzle lemon vinaigrette over top.
19
Top with diced egg.
20
Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1 bunch asparagus, 4 small red potatoes, quartered, Salt and ground black pepper, and more.

Yes, Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions