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1
Heat oil in heavy large Dutch oven over high heat.
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2
Working in batches, add lamb bones; saute until well browned, stirring often, about 10 minutes.
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3
Transfer bones to platter.
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4
Add onion and saute until brown, about 12 minutes.
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5
Return bones to Dutch oven.
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6
Add both broths, garlic and thyme and bring to boil.
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7
Reduce heat, partially cover Dutch oven and simmer 2 hours.
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8
Strain sauce into heavy small saucepan, pressing hard on solids to release liquid.
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9
Discard solids.
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10
Boil sauce until reduced to 2/3 cup, about 20 minutes.
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11
Spoon fat off surface.
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12
Set sauce aside.
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13
Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes.
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14
Drain.
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15
Melt butter in heavy medium skillet over medium-high heat.
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16
Add onion and minced thyme and saute until onion is golden brown, about 10 minutes.
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17
Transfer sweet potatoes and onion mixture to processor and puree until almost smooth.
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18
Stir in cloves.
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19
Season with salt and pepper.
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20
(Sauce and sweet potatoes can be prepared 1 day ahead.
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21
Cover separately and chill.)
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22
Season lamb with salt and pepper.
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23
Heat 1 tablespoon oil in large skillet over high heat.
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24
Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
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25
Meanwhile, bring sauce to simmer.
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26
Rewarm sweet potatoes in medium skillet over low heat, stirring often.
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27
Place large spoonful of potatoes in center of each of 4 plates.
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28
Top each with 2 chops.
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29
Spoon sauce over.
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30
Garnish with thyme sprigs.
