Lamb Chops with Sweet Potato Mash

Ingredients

• 1 head of garlic
• 800 g lamb rack (2 racks; ready to cook)
• Salt
• Pepper
• 3 tbsp olive oil
• 800 g sweet potatoes
• 100 g baby Swiss chard
• 10 g parsley (0.5 bunch)
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 15 g Butter (1 tbsp)
• 125 ml milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Halve the head of garlic. Rinse and pat dry the lamb racks, then season with salt and pepper. Heat 1 tbsp oil in a hot pan. Sear the meat all around over high heat for about 10 minutes until lightly browned; after 5 minutes add the garlic cut sides down and cook with it. Transfer the meat and garlic to a rack (or a fat pan) and bake in a preheated oven at 140 °C (fan 120 °C; gas: level 1–2) for 15–20 minutes until pink inside.

2. 2.

   Meanwhile, peel and cube the sweet potatoes, then boil them covered with salted water for about 15 minutes over medium heat until tender.

3. 3.

   Wash and dry the Swiss chard and parsley; finely chop the parsley. Whisk together vinegar, lemon juice, remaining oil and parsley, then season with salt and pepper.

4. 4.

   Take the meat out of the oven and let it rest for 5 minutes. In a pot, warm butter with milk. Drain the sweet potatoes and mash them with a potato masher. Stir in the butter‑milk mixture until a creamy purée forms; add more milk if needed to reach the desired consistency. Season with salt and freshly grated nutmeg.

5. 5.

   Slice the meat into chops. Arrange the Swiss chard, lamb chops and sweet potato purée on a plate. Drizzle the chard with the dressing and serve.