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

Name: Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg
Prep time: 15 min
Cook time: 25 min
Yield: 4
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

Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg was pinched from <a href="http://www.foodnetwork.com/recipes/robin-miller/lamb-chops-with-rosemary-plum-sauce-and-roasted-asparagus-with-lemon-vinaigrette-and-diced-egg-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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Cooking spray

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1 bunch asparagus

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4 small red potatoes, quartered

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Salt and ground black pepper

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4 (4-ounce) boneless lamb loin chops, trimmed of fat

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1 tablespoon olive oil

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2 leeks, rinsed and chopped

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1 cup prepared plum sauce

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2 tablespoons prepared plum preserves

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1 tablespoon chopped fresh rosemary leaves

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2 tablespoons fresh lemon juice

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1 teaspoon lemon zest

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1 tablespoon olive oil

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1 teaspoon Dijon mustard

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1 hard-boiled egg, shelled and diced

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