Cooking Instructions
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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
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!
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