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Lamb Chops With Rosemary Plum Sauce And Roasted Asparagus With Lemon Vinaigrette And Diced Egg Recipe

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Ingredients for 4 servings

1 teaspoon lemon zest

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

1 tablespoon chopped fresh rosemary leaves

cooking spray

salt and ground black pepper

2 tablespoons prepared plum preserves

4 small red potatoes, quartered

2 leeks, rinsed and chopped

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 hard-boiled egg, shelled and diced

1 cup prepared plum sauce

1 bunch asparagus

1 teaspoon dijon mustard

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