Herb Crusted Colorado Rack of Lamb served atop Maple Sage Sweet Potato with Roasted Shallot Demi Glace

Serves: 2
Lamb preparation

1 pound rack of lamb, trimmed
1 large garlic clove
½ cup chopped fresh basil
1 1/3 cup plain dry breadcrumbs
½ tablespoons mint
½ tablespoon rosemary
½ tablespoon thyme
1 cup parsley
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil

Maple Sage Sweet Potato

1 1/2 lb sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
1/2 teaspoon salt
½ cup maple syrup
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh sage

Roasted Shallot Demi Glace

5 ea. Medium sized shallots
2 Cups red wine
3 Cups veal demi base

Preparation

Mince garlic in processor. Add next 6 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil into mixture. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side up, in hot sauté pan. Sear set aside. Brush mustard on lamb then press herb/breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 115°F for medium-rare, about 20 minutes. Let lamb rest 5 minutes.

Transfer lamb to cutting board. Cut between bones into individual or double chops. serve.

Maple Sage Sweet Potato

Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.

Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes.