Lamb Chops with Mint Pesto and Sweet Maple Potato
"Mint and lamb have enjoyed a long and happy marriage, and pairing these delicate chops with fresh mint pesto gives you a lovely dish. Crunchy on the outside and soft on the inside, the slightly savory sweet potato croquettes you’ll serve to compliment the meal are super simple to make." - Rahm Fama
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Remove the stems from the Fresh Mint (1 cup) and Fresh Parsley (3 Tbsp). Place the mint leaves in a food processor; reserve 1/2 parsley for garnish. Chop remaining parsley; set aside
step 3
Peel Sweet Potatoes (3) and cut into 8 even sized pieces; set aside.
step 4
Place potatoes in a medium saucepot with Water (8 cups) and 1/2 of the Maple Syrup (1 Tbsp). Bring to a boil and cook for 15 minutes over medium-high heat or until fork tender.
step 5
Meanwhile, mix the All-Purpose Flour (1/2 cup) with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) in a medium bowl; set aside.
step 6
In another medium bowl, mix together the Eggland's Best Classic Egg (1) and Milk (1/2 cup); hold.
step 7
To the food processor, add the Garlic (1 clove), Pine Nuts (2 Tbsp), Sherry Vinegar (1 Tbsp), and Olive Oil (1/2 cup). Pulse until pureed. Add Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) and fold in the Parmesan Cheese (2 Tbsp); hold for plating.
step 8
Strain the sweet potato in a colander and return to the saucepot. Gently mash. Add Olive Oil (1 Tbsp), remaining Maple Syrup (1 Tbsp) and combine well; hold.
step 9
Pat the Lamb (1 rack) dry with paper towels. Season both sides with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
step 10
Heat Olive Oil (1 Tbsp) in another medium sauté pan over medium-high heat. Place the lamb, meat side down and sear for 3 minutes. Turn over; sear for 3 more minutes.
step 11
Place the pan in the oven and roast for 12 minutes. Remove from heat and let rest until plating.
step 12
Using your hands, form 8 equal-sized sweet potato discs; hold.
step 13
In a small bowl, combine Breadcrumbs (1/2 cup) and parsley. Heat Vegetable Oil (2 Tbsp) in a medium sauté pan over medium-high heat.
step 14
Dip each croquette first into the flour, then egg wash and then bread crumbs being sure to coat them evenly. Pan-fry for 1 minute on each side and place on baking sheet.
step 15
Cook in the oven for 8 minutes; remove from oven.
step 16
After the lamb has rested for at least 5 minutes, slice the lamb into 4 equal double chops by guiding your knife alongside the bone and through the "chine" bone.
step 17
Divide the croquettes equally between two plates; arrange near the center. Place 2 chops next to the croquettes. Spoon the mint pesto over the lamb and sprinkle the chopped parsley over the croquettes. Serve and enjoy!
