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 (as needed) and Ground Black Pepper (as needed) in a medium bowl; set aside.
step 6
In another medium bowl, mix together the 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 (as needed) and Ground Black Pepper (as needed) 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 (as needed) and Ground Black Pepper (as needed).
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!
