CARDAMOM-SCENTED LAMB WITH MASHED SWEET POTATOES

Cardamom-Scented Lamb With Mashed Sweet Potatoes image

Provided by Marsha Gardner

Number Of Ingredients 11

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1 Tbsp butter
2 Tbsp tomato paste
6 clove garlic, minced
2 tsp fresh thyme, chopped
2 c dry red wine
1 can(s) beef broth
1 can(s) chicken broth
2 Tbsp cardamom seeds
2- 1 1/2 lb racks of lamb
4 tsp coarse-grain mustard
mashed sweet potatoes for serving

Steps:

1. Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic, and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 450°F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely. [I used a mortar and pestle.] Sprinkle lamb with cardamom, salt and pepper.
3. Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. [I was actually only using one lamb rack and so I seared it in my heavy oven-proof skillet, moved the lamb out, drained some of the oil - careful it's hot! - and then put the lamb back on the skillet instead of a separate baking sheet.
4. Roast until meat thermometer inserted into center registers 125°F for medium rare, about 18 minutes. Remove from oven and let stand 5 minutes. Cut lamb between bones into chops.
5. While chops are roasting: Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper.
6. Top with sweet mashed potatoes and lamb and serve. [I also lightly sautéed thin strips of bok choy, and wrapped them around the plated sauce. Seen in top photo.]