Best Lamb Chops Smoked Paprika Sweet Potatoes Recipes

ROASTED SWEET POTATOES WITH SMOKED PAPRIKA

Roasted Sweet Potatoes With Smoked Paprika image

This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken - or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can't recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly.

Provided by Sam Sifton

Categories vegetables, side dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 large sweet potatoes, peeled and cut into cubes
1 large Spanish onion, peeled and cut into cubes
2 cloves garlic, peeled and sliced
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon smoked paprika, or to taste

Steps:

Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 4 grams

LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS

Lamb Chops with Mashed Sweet Potatoes and Onions image

Chef Jean-Charles Bredas has this entrée on the menu at Habitation Lagrange in Martinique. Have the butcher cut the lamb neck bones for you.

Provided by Jean Charles Bredas

Yield Serves 4

Number Of Ingredients 15

Ingredients

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 garlic cloves, halved
6 fresh thyme sprigs
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 of ground cloves
8 3- to 4-ounce lamb chops (about 1 inch thick)
2 tablespoons (about) olive oil
Fresh thyme sprigs

Steps:

Heat oil in heavy large Dutch oven over high heat. Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes. Transfer bones to platter. Add onion and sauté until brown, about 12 minutes. 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.
Strain sauce into heavy small saucepan, pressing hard on solids to release liquid. Discard solids. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface. Set sauce aside.
Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)
Season lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
Meanwhile, bring sauce to simmer. Rewarm sweet potatoes in medium skillet over low heat, stirring often.
Place large spoonful of potatoes in center of each of 4 plates. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.