Lamb Chops With Mashed Sweet Potatoes And Onions
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For sauce: Heat oil in heavy large Dutch oven over high heat
2
Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes
3
Transfer bones to platter
4
Add onion and sauté until brown, about 12 minutes
5
Return bones to Dutch oven
6
Add both broths, garlic and thyme and bring to boil
7
Reduce heat, partially cover Dutch oven and simmer 2 hours
8
Strain sauce into heavy small saucepan, pressing hard on solids to release liquid
9
Discard solids
10
Boil sauce until reduced to 2/3 cup, about 20 minutes
11
Spoon fat off surface
12
Set sauce aside
13
Heat oil in heavy large Dutch oven over high heat
14
Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes
15
Transfer bones to platter
16
Add onion and sauté until brown, about 12 minutes
17
Return bones to Dutch oven
18
Add both broths, garlic and thyme and bring to boil
19
Reduce heat, partially cover Dutch oven and simmer 2 hours
20
Strain sauce into heavy small saucepan, pressing hard on solids to release liquid
21
Discard solids
22
Boil sauce until reduced to 2/3 cup, about 20 minutes
23
Spoon fat off surface
24
Set sauce aside
25
For Sweet Potatoes: Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes
26
Drain
27
Melt butter in heavy medium skillet over medium-high heat
28
Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes
29
Transfer sweet potatoes and onion mixture to processor and puree until almost smooth
30
Stir in cloves
31
Season with salt and pepper
32
(Sauce and sweet potatoes can be prepared 1 day ahead
33
Cover separately and chill
34
) Season lamb with salt and pepper
35
Heat 1 tablespoon oil in large skillet over high heat
36
Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare
37
Meanwhile, bring sauce to simmer
38
Rewarm sweet potatoes in medium skillet over low heat, stirring often
39
Place large spoonful of potatoes in center of each of 4 plates
40
Top each with 2 chops
41
Spoon sauce over
42
Garnish with thyme sprigs
43
Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes
44
Drain
45
Melt butter in heavy medium skillet over medium-high heat
46
Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes
47
Transfer sweet potatoes and onion mixture to processor and puree until almost smooth
48
Stir in cloves
49
Season with salt and pepper
50
(Sauce and sweet potatoes can be prepared 1 day ahead
51
Cover separately and chill
52
) Season lamb with salt and pepper
53
Heat 1 tablespoon oil in large skillet over high heat
54
Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare
55
Meanwhile, bring sauce to simmer
56
Rewarm sweet potatoes in medium skillet over low heat, stirring often
57
Place large spoonful of potatoes in center of each of 4 plates
58
Top each with 2 chops
59
Spoon sauce over
60
Garnish with thyme sprigs