Lamb Chops With Sweet Potato Sauce

• 4 (4-ounce) lean lamb loin chops (about 1 1/2 inches thick)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• Cooking spray
• 1 tablespoon butter, divided
• 3/4 cup diced sweet potato
• 1/4 cup minced shallots
• 4 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1 cup fat-free, reduced-sodium chicken broth
• 1 tablespoon plus 1 teaspoon sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh or
• 1/4 teaspoon dried thyme
• 1 tablespoon thinly sliced fresh tarragon leaves

1. Sprinkle both sides of lamb with 1/4 teaspoon each salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 3 minutes on each side. Reduce heat to medium; cook 4 minutes on each side or until desired degree of doneness. Set aside; keep warm.
2. Add half of butter to skillet; cook over medium-high heat until butter melts. Add sweet potato, and cook 3 minutes or until tender, stirring often. Set aside, and keep warm.
3. Add remaining butter, shallots, and garlic; cook, stirring constantly, 2 minutes. Increase heat to high, and add balsamic vinegar. Simmer until liquid is almost evaporated. Add chicken broth and sugar; simmer 3 minutes. Add reserved sweet potato, Dijon mustard, thyme, tarragon, and remaining 1/4 teaspoon each salt and pepper; stir well. Spoon sauce over chops.

lean lamb loin chops, salt, pepper, cooking spray, butter, sweet potato, shallots, garlic, balsamic vinegar, chicken broth, sugar, mustard, thyme, tarragon

Taken from www.myrecipes.com/recipe/lamb-chops-with-sweet-potato-sauce (may not work)