Lamb Chops Two Ways

Moroccan Crusted
-Toasted Coconut & Cranberry Sweet Potato Pancake

Rosemary Crusted
-Roasted Red Potatoes & White Asparagus
-Caramelized Pearl Onions
Mint Yogurt Sauce

For the Sweet Potato Pancake:

1 Large Sweet Potato, cubed

1/2 C. Shredded Coconut

1 Egg

2 Tbsp. All Purpose Flour (I used Gluten Free)
1/4 C. Dried Cranberries
1 Tbsp. Brown Sugar

1 Tsp. Sea Salt

1 Tbsp. Vegetable Oil

Perheat oven to 300 degrees. Bring a medium sized pot full of water to a boil on the stove. Place sweet potato in. While cooking, place coconut in the oven. When the potato can easily be pierced through with a fork, drain water and mash. Remove coconut from oven when golden brown. Add to mashed potatoes along with remaining ingredients. Heat vegetable oil in skillet on medium. Place large ball of sweet potato mixture in pan. Use a spoon to flatten. Cook until begins to brown and flip, about five minutes on each side. 

Serve with Moroccan Spiced Lamb Chops.

For the Mint Yogurt Sauce:

1 C. Plain Greek Yogurt
2 Tbsp. Fresh Dill, Chopped
1/3 C. Fresh Mint Leaves, Chopped

1 Tsp. Red Pepper Flakes
2 Tsp. Lime Juice

1 Tbsp. Olive Oil

Pinch of Salt/Pepper

Blend all ingredients in food processor. Serve with Rosemary Crusted Lamb Chops.