Cardamom-Scented Lamb with Mashed Sweet Potatoes

• 1 tablespoon butter
• 2 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 2 cups dry red wine
• 1 cup canned beef broth
• 1 cup canned low-salt chicken broth
• 2 tablespoons shelled cardamom seeds
• 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
• 2 tablespoons olive oil
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
• 4 teaspoons coarse-grained mustard
• Mashed Sweet Potatoes with Maple Syrup

1. Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat.
2. Add tomato paste, garlic and thyme; saute 1 minute.
3. Add wine and boil until reduced by half, about 8 minutes.
4. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes.
5. (Can be made 1 day ahead.
6. Cover and refrigerate.)
7. Preheat oven to 450 F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes.
8. Cool.
9. Transfer to spice grinder; grind coarsely.
10. Sprinkle lamb with cardamom, salt and pepper.
11. Heat oil in heavy large skillet over high heat.
12. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes.
13. Transfer lamb, meat side up, to baking sheet.
14. Repeat with second lamb rack.
15. Roast until meat thermometer inserted into center registers 125F for medium-rare, about 18 minutes.
16. Let stand 5 minutes.
17. Cut lamb between bones into chops.
18. Bring sauce to simmer.
19. Reduce heat to low.
20. Add butter and mustard; whisk just until butter melts.
21. Season with pepper.
22. Spoon sauce onto plates.
23. Top with sweet potatoes and lamb and serve.

butter, tomato paste, garlic, thyme, red wine, beef broth, chicken broth, cardamom seeds, lamb, olive oil, butter, coarsegrained mustard, mashed sweet potatoes

Taken from www.epicurious.com/recipes/food/views/cardamom-scented-lamb-with-mashed-sweet-potatoes-102656 (may not work)