Preheat the oven to 400 degrees F (200 degrees C).
Remove the stems from the Fresh Mint (1 ounce) and Fresh Parsley (0.25 ounce). Place the mint leaves in a food processor; reserve 1/2 parsley for garnish. Chop remaining parsley; set aside
Peel Sweet Potato (3) and cut into 8 even sized pieces; set aside.
Place potatoes in a medium saucepot with Water (8 cup) and 1/2 of the Maple Syrup (1 tablespoon). Bring to a boil and cook for 15 minutes over medium-high heat or until fork tender.
Meanwhile, mix the All-Purpose Flour (1/2 cup) with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a medium bowl; set aside.
In another medium bowl, mix together the Egg (1) and Milk (1/2 cup); hold.
To the food processor, add the Garlic (1 clove), Pine Nuts (2 tablespoon), Sherry Vinegar (1 tablespoon), and Olive Oil (1/2 cup). Pulse until pureed. Add Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) and fold in the Parmesan Cheese (2 tablespoon); hold for plating.
Strain the sweet potato in a colander and return to the saucepot. Gently mash. Add Olive Oil (1 tablespoon), remaining Maple Syrup (1 tablespoon) and combine well; hold.
Pat the Lamb (1 rack) dry with paper towels. Season both sides with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat Olive Oil (1 tablespoon) 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.
Place the pan in the oven and roast for 12 minutes. Remove from heat and let rest until plating.
Using your hands, form 8 equal-sized sweet potato discs; hold.
In a small bowl, combine Breadcrumbs (1/2 cup) and parsley. Heat Vegetable Oil (2 tablespoon) in a medium sauté pan over medium-high heat.
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.
Cook in the oven for 8 minutes; remove from oven.
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.
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!