Serves: 4 Preparation time: 20 minutes Cook Time: 30 Minutes
INGREDIENTS
AMERICAN LAMB
8 American Lamb rib chops, about 4 ounces each, 1-inch thick
4 teaspoons fresh rosemary leaves, finely chopped, divided
1 tablespoon finely chopped garlic
1/2 teaspoon black pepper
4 tablespoons unsalted butter, at room temperature
Salt and pepper
4 medium sweet potatoes, about 2 pounds total, peeled and cut into 1-1/2-inch chunks
DIRECTIONS
In a small bowl, combine 1 tablespoon rosemary, garlic and pepper. Rub evenly over American Lamb chops; refrigerate.
For Rosemary Butter: In a bowl, mix together butter, remaining rosemary and salt and pepper as desired. Reserve.
Bring large pot of water to a boil; add sweet potatoes. Cook until potatoes are very tender, 15 to 18 minutes. Drain and mash potatoes by hand or with an electric mixer until smooth, adding 2 tablespoons Rosemary Butter. Keep warm.
Grill or broil chops to medium-rare doneness (140°F), 7 to 11 minutes, turning once or twice.
Serve chops with sweet potatoes and top with remaining Rosemary Butter.
Serving suggestion: Serve with a side green salad and sliced bread.