FoodB

We had quite a track record going there for awhile. Jenn had been picking meals and it seemed like they were all things that we would be willing to try again.

Well that all ended last week. Last week we tried making a chicken recipe that called for a peach/mango BBQ sauce. I have seen BBQ recipes that use peach or mango so I didn't think anything of it. When we tried it we realized that the sauce was quite, how to say this, nasty. I put my sauce on the side so I was able to just eat the chicken plain but Jenn was not so lucky.

Last night we also ruined our "we have yet to have a bad soup" milestone as well. I won't go into to much detail but it was definitely an odd flavor.

One thing we did have on Monday that we enjoyed was this lamb recipe. I am growing into quite the lamb fan these days. I noticed that when I finish a lamb chop, I don't feel quite as weighed down as I would if I had eaten beef. Maybe I am a New Zealander at heart.

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

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 Tbsp olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 Tbsp prepared plum preserves
1 Tbsp chopped fresh rosemary leaves
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 Tbsp olive oil
1 tsp 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. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
4. 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 sauté 3 minutes, until soft. Return lamb to pan.
5. 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.
6. 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.

Good stuff. Lamb loin chop are relatively expensive so this one will probably be a special occasion meal. Neither of us know what prepared plum sauce is so we just used plum sauce from the Asian section of the market. Also we couldn't find plum preserves so we just omitted it from the recipe. The sauce was probably not as thick as it could have been but there wasn't anything really missing from the lamb.