Marinated Lamb Chops On A Bed Of Chinese Five Spice Mashed Yams

1. 1

   Mix the marinade for the lamb ingredients thoroughly.

2. 2

   Trim excess fat from the chops. Then poke holes in both sides, coat both sides with marinade and place in a covered container in the refrigerator and let marinate a couple of hours before cooking. We try to do this after lunch so that they marinate for 4 hours or more.

3. 3

   Put a ten inch cast iron or other pan over medium-low heat and cook until the internal temperature reaches 140*F, about 5 minutes per side depending on the thickness of the meat.

4. 4

   Wash and dry yams and bake in a 400*F oven until fork tender; about 60-75 minutes. If using 2 small yams cook for about 1 hour.

5. 5

   Scoop yam center from skin and put in a small pot on a simmer plate over low heat.

6. 6

   Add the Chinese 5 Spice, butter and some of the milk and using an immersion blender, whip the mixture until smooth. Add milk until you get the consistency you want.

7. 7

   When mashed yams start to steam, turn off heat and they will stay warm in the pot on the simmer plate (lid on).

* Per serving · 4 servings · Values may vary.