American Lamb Rib Chops with Mashed Sweet Potatoes and Rosemary Butter

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.

Easy Grilled Rack of American Lamb with a Creamy Feta-Horseradish Sauce

Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

• 1 American Lamb rack

• 1-1/2 teaspoons minced thyme

• 1 teaspoon minced marjoram or oregano

• 1/2 teaspoon minced rosemary

• Extra-virgin olive oil, as needed

• Salt and pepper, as desired

CREAMY FETA-HORSERADISH SAUCE

• 1/2 cup crème fraiche

• 2 ounces feta, crumbled

• 2 tablespoons buttermilk (optional)

• 1 teaspoon prepared horseradish

• 1/2 teaspoon cracked black pepper

• 1 pinch sea salt

DIRECTIONS

AMERICAN LAMB

French the ribs of the rack, or have butcher do so; wrap tips of each rib with about 1 inch of aluminum foil. In a small bowl, toss together thyme, marjoram or oregano and rosemary; set aside. Heat grill to 375°F. Once the grill is hot, brush both the lamb and grill with oil. Generously season both sides of lamb rack with herb mix, salt and pepper. Place rack on the grill, fat side down; sear for about 4 minutes. Flip the rack; continue to sear for 2 to 3 minutes. Reduce flames to medium; cover the grill. Allow lamb rack to grill with the cover closed for about 6 to 8 minutes, watching for flame ups. Uncover the grill; allow the rack to cook for another 1 to 2 minutes, to medium-rare. (For medium to medium well rack of lamb, keep grill cover closed for 8 to 10 minutes.) Remove lamb from grill; transfer onto a cutting board and loosely cover with foil. Allow the American Lamb to rest for 10 minutes before slicing and serving. Serve rack with Creamy Feta-Horseradish Sauce and roasted radishes.

CREAMY FETA-HORSERADISH SAUCE

In a food processor, add crème fraiche, feta, buttermilk, horseradish, pepper and salt; whip until smooth. Adjust seasonings; set aside.

Grilled Rack of American Lamb with Dijon-Balsamic Glaze

Servings: 4 Preparation time: 1 hour Cook time: 30 Minutes

INGREDIENTS

• 1 rack of American Lamb

DIJON-BALSAMIC GLAZE

• 1/4 cup dry white wine

• 1 tablespoon Dijon-style mustard

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• Freshly ground black pepper, to taste

• Salt, to taste

TOASTED BREAD CRUMB DIP

• 1 tablespoon extra virgin olive oil

• 1/2 cup fresh bread crumbs

• Salt, to taste

DIRECTIONS

Bring the rack to room temperature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about 1/4 inch of fat on the rack.

DIJON-BALSAMIC GLAZE

In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, pepper and salt. Whisk to combine; bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is left over, brush on the rack as it cooks.)

TOASTED BREAD CRUMB DIP

In a large sauté pan over medium-high heat, add oil and bread crumbs.Stir, toasting until the bread crumbs brown. Season to taste with salt.

Preheat grill to medium-high. Grill the rack over medium-high heat, fat-side down. Once browned, flip the rack over and move to a cooler part of the grill. Grill to medium-rare (remove from heat when thermometer registers between 130°F and 135°F, or to desired doneness). Allow rack to rest, lightly covered, for at least 10 minutes before serving.

Cut into 2-chop portions (double chops), or slice into 8 chops. Before serving, dip one side of each chop into the bread crumb mixture.