Roasted Lamb Loin And Purple Potatoes

For the vinaigrette: In a small or medium saucepan over medium heat, combine all ingredients and heat on the stove for 5 minutes, whisking periodically. Leftover vinaigrette can be stored in the refrigerator for up to one month.
For the lamb and potatoes: Preheat the oven to 380u0b0F.
In a large roasting pan over medium heat, add the wood chips and cumin seeds. Season the potatoes with salt and freshly-ground pepper, and then place them in a steamer tray. Then, place the steamer tray on top of the wood chips and cover the whole thing with aluminum foil. Smoke for 30 minutes over medium heat. Check a potato for doneness after 20 minutes and continue cooking longer if necessary.
Season lamb with salt and sear in a hot pan for 1 minute on each side. Place in the oven on 380u0b0F for 7 minutes (for medium rare). After removing the lamb from the oven, allow it to rest for 2 minutes before slicing it against the grain.
Slice each smoked potato into 6 pieces (wedges or slices). Place a generous spoonful of garlic mayonnaise or aioli on the bottom of each dinner plate. Place the potatoes on top of the aioli. Top with serving of sliced lamb. Spoon the pine nut raisin vinaigrette around the outside of plate. Garnish with mint and serve immediately.