Best 9 Lamb Chops With Rosemary Plum Sauce And Roasted Asparagus With Lemon Vinaigrette And Diced Egg Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds with a symphony of flavors. Our succulent lamb chops, prepared with a fragrant rosemary and plum sauce, take center stage, accompanied by roasted asparagus bathed in a refreshing lemon vinaigrette and diced egg for an added touch of texture. This delectable meal promises an unforgettable dining experience, blending the richness of lamb with the sweetness of plums, the zesty brightness of lemon, and the delicate crunch of asparagus. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 9 tried and tested recipes!

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG



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

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

CLASSIC ROSEMARY LAMB CHOPS



Classic Rosemary Lamb Chops image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

1/3 cup olive oil
3 cloves garlic, smashed
1/2 bunch fresh rosemary, chopped
Salt and freshly ground pepper
12 baby lamb chops (about 1-inch thick), Frenched
Flaked salt, such as Maldon, for serving

Steps:

  • Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
  • Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE



Lamb Chops With Rosemary and Port Wine Sauce image

I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.

Provided by Skypoodle

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 lamb chops, round bone shoulder chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf, preferred
2 tablespoons olive oil
2 tablespoons butter
1 cup ruby port
4 ounces heavy cream
cooked couscous or cooked noodles

Steps:

  • Preheat oven to 200°F.
  • Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
  • Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
  • Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
  • Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
  • Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

Nutrition Facts : Calories 917.2, Fat 72.5, SaturatedFat 34.1, Cholesterol 182.5, Sodium 625, Carbohydrate 19.4, Fiber 0.4, Sugar 9.3, Protein 17.3

ROSEMARY LAMB CHOPS



Rosemary Lamb Chops image

While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
8 lamb loin chops (1 inch thick and 6 ounces each)

Steps:

  • Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

ROSEMARY-THYME LAMB CHOPS



Rosemary-Thyme Lamb Chops image

My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 lamb loin chops (3 ounces each )
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
3 garlic cloves, minced

Steps:

  • Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange

GARLIC ROSEMARY-MARINATED LAMB CHOPS



Garlic Rosemary-Marinated Lamb Chops image

These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.

Categories     Garlic     Broil     Marinate     Quick & Easy     Lemon     Rosemary     Lamb Chop     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 teaspoon finely chopped lemon zest
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried
1 tablespoon olive oil
four 1 1/4-inch-thick loin lamb chops (about 1 pound total)

Steps:

  • Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

Tips:

  • Choose high-quality lamb chops: Look for chops that are evenly marbled and have a bright red color.
  • Marinate the lamb chops: Marinating the chops in a flavorful mixture of olive oil, herbs, and spices will help to tenderize and flavor them.
  • Cook the lamb chops over medium-high heat: This will help to create a nice crust on the outside while keeping the inside juicy and tender.
  • Use a meat thermometer to ensure the lamb chops are cooked to your desired doneness: Lamb chops are typically served medium-rare or medium.
  • Let the lamb chops rest before serving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Pair the lamb chops with a flavorful sauce: The rosemary-plum sauce in this recipe is a great option, but you could also try a mint sauce, a red wine sauce, or a honey-mustard sauce.
  • Serve the lamb chops with roasted asparagus: The roasted asparagus in this recipe is a delicious and healthy side dish that complements the lamb chops perfectly.
  • Add a lemony vinaigrette to the roasted asparagus: The lemony vinaigrette in this recipe is a great way to brighten up the flavor of the asparagus.
  • Garnish the lamb chops and asparagus with fresh herbs: Fresh herbs, such as rosemary, thyme, or mint, will add a pop of color and flavor to the dish.

Conclusion:

This recipe for lamb chops with rosemary-plum sauce and roasted asparagus with lemon vinaigrette is a delicious and elegant dish that is perfect for a special occasion. The lamb chops are tender and flavorful, the sauce is sweet and tangy, and the asparagus is crisp and refreshing. This dish is sure to impress your guests!

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