Lamb chops

By [e-mail]

Ingredients

• 1/4 cup (50 mL) PC 100% Pure Maple Syrup
• 1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
• 1 pkg (454 g) PC Rosemary and Garlic Rack of Lamb thawed
• 1/4 cup (50 mL) PC Horseradish Dijon
• 1/4 cup (50 mL) PC Cranberry Orange Sauce
• 2 lb (1 kg) sweet potatoes, scrubbed (skin on)
• 1/4 cup (50 mL) butter, at room temperature

Details

Servings 1
Adapted from zehrs.ca

Preparation

Step 1

Preheat oven to 400°F (200°C). Using fork, prick sweet potatoes well all over. Place on baking sheet. Bake in centre of oven for 75 minutes or until tender when sharp knife is inserted. Remove potatoes from oven. Increase oven temperature to 425°F (220°C). When potatoes are cool enough to handle, peel and discard skin. Place sweet potatoes in small saucepan; using fork, roughly mash potatoes. Add butter, maple syrup and grinder; mash to incorporate. Cover to hold warm. Set aside.
Coat lamb chops with thin layer of mustard. Place chops, bone side up, on rimmed baking sheet. Roast in centre of oven for 14 to 16 minutes for medium-rare. Cover loosely with foil. Let rest 5 minutes.
Meanwhile, in small microwave-safe bowl, heat cranberry sauce on HIGH for 15 seconds.
Mound some mashed sweet potatoes in centre of each of four plates. Lean a double lamb chop onto each mound of potatoes. Drizzle some cranberry sauce next to mound of sweet potatoes. Serve with steamed green vegetable such as asparagus or green beans, if desired.