LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS

Have the butcher cut the lamb neck bones for the sauce. Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill. To easily tell when the lamb chops are done, use Volk's Cook'd Right Sensor during preparation.
Servings: 4

Ingredients

Sauce:

2	tablespoons	olive oil
4	pounds	meaty lamb neck bones, cut into 2-inch pieces
2		onions, sliced
4	cups	canned low-salt chicken broth
2	cups	canned beef broth
8	large cloves	halved garlic
6		fresh thyme sprigs

Sweet Potatoes

2	large	tan-skinned sweet potatoes (about 1 3/4 pounds), peeled, cut into 1/2-inch-thick rounds
3	tablespoons	butter
1		onion, sliced
2	teaspoons	minced fresh thyme
Pinch		ground cloves

Lamb

8	3-4 ounce	lamb chops (about 1 inch thick)
2	tablespoons	olive oil
		Fresh thyme sprigs

Preparation

Sauce

1. Heat oil in heavy large Dutch oven over high heat.
2. Working in batches, add lamb bones; saute until well browned, stirring often, about 10 minutes.
3. Transfer bones to platter. Add onion and saute until brown, about 12 minutes.
4. Return bones to Dutch oven. Add both broths, garlic and thyme and bring to boil. Reduce heat, partially cover Dutch oven and simmer 2 hours.
5. Strain sauce into heavy small saucepan, pressing hard on solids to release liquid.
6. Discard solids.
7. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface.
8. Set sauce aside.

1. Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain.
2. Melt butter in heavy medium skillet over medium-high heat.
3. Add onion and minced thyme and saute until onion is golden brown, about 10 minutes.
4. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth.
5. Stir in cloves. Season with salt and pepper.

1. Season lamb with salt and pepper.
2. Heat 1 tablespoon oil in large skillet over high heat.
3. Working in batches, add lamb; adding more oil to skillet as necessary.
4. Cook about 4-5 minutes per side using the Cook'd Right Sensor to check for final doneness.
   1. Quickly insert dark sensor tip into center of chop. Wait 5-10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Chop is done when tip of sensor is fully orange.
5. Meanwhile, bring sauce to simmer.
6. Re-warm sweet potatoes in medium skillet over low heat, stirring often.
7. Place large spoonful of potatoes in center of each of 4 plates.
8. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.