| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 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 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 104 mg |
| Sodium | 1168 mg |
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 104 mg |
| Sodium | 1168 mg |
Reviews
Like others, I couldn’t find plum preserves and sauce, so substituted mint sauce and mint jelly and it turned out amazing! Outstanding flavor.
Like another reviewer, I had trouble finding the plum sauce and plum preserves (comes from living in a small town?. I substituted a fresh homemade nectarine puree and apricot preserves. The result was wonderful! I also marinated the lamb in a dry rub several hours prior to cooking, which added to the flavor.
This was the first time that I made lamb at home and it was awesome! the recipe was easy to follow and the result was better than I expected. I added chopped rosemary to the potatoes but the plum sauce was such a nice twist in the overall flavor profile and provided a very nice complexity to the total dish. I would recommend this recipe to anyone from novice to experienced cooks and I will be making it again for friends and family!
Did the lamb chops with rosemary plum sauce. It really delivers.
maybe I shouldn’t review this recipe seeing I didn’t make the whole dish. I used bone in pork chops and sweet onion because I didn’t feel like going to the store. Anyway, the sauce was absolutely wonderful and I will definitely make the whole dish with the lamb very soon. Very, very good.
This is a great dish for lamb. We seared the rack of lamb a little longer than the recipe called for and reduced the sauce with Balsamic Vinegar for about 15 minutes.
For the asparagus, we added a head of garlic and rosemary while roasting. We chopped the asparagus into thirds and let it marinate right out of the oven in the lemon dressing so the asparagus really soaked that flavor up.
For the plum sauce we substituted boysenberry preserves for plum preserves and added minced roasted garlic. Wonderful…..
I made this dish with loin chops instead, so naturally I had to cook it a longer. Also, I couldn’t find plum preserves, so I substituted with red cherry preserves – my family thought this was delicious. Like most everyone else, I omitted the egg. I cook lamb a lot – this was my husband and kid’s favorite version.
This recipe was fantastic. We followed it to the letter, but perhaps cooked the lamb a bit longer and it was fantastic. Yum!
Seriously delicious. I usually only cook Cajun meals, but my husband wanted Lamb one night so I tried this receipe out. Its an everyother week meal for us now.
The Lamb was fabulous, but i wouldnt eat it with the leek and plum sauce mixture again. The other veggies were fantastic as well.