Savory Lamb Rib Chops with Rosemary Butter and Sweet Potatoes

Mountain States Rosen

Serving Size: 4

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients

  • 8 lamb rib chops, about 4 ounces each, 1-inch thick
  • 4 T fresh rosemary leaves, finely chopped, divided
  • 1 T finely chopped garlic
  • 1/2 t black pepper
  • 4 T 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

Preparation

  1. In a small bowl, combine 1 tablespoon rosemary, garlic and pepper. Rub evenly over lamb chops; refrigerate.
  2. For Rosemary Butter: In a bowl, mix together butter, remaining rosemary and salt and pepper as desired. Reserve.
  3. 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.
  4. Grill or broil chops to a minimum internal temperature of 145°F (medium rare), approximately 7 to 11 minutes, turning once or twice.
  5. Serve chops with sweet potatoes and top with remaining Rosemary Butter.