Since we ate those sweet potatoes with the honey mustard chicken http://cookinginsens.wordpress.com/2011/10/04/honey-mustard-chicken-and-sweet-potatoes/, I have been trying to find another excuse to have sweet potatoes. Found it!
The star of this plate is the lamb with shallots and a balsamic vinegar reduction. I think that over much has been made of reductions, but it just involves boiling the liquid down until thick and is very much worth it.
2 sweet potatoes, baked and sliced into rounds
4 lamb noisettes
1 tbsp olive oil
2 shallots, thinly sliced
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 tbsp butter
Saute the sweet potato rounds in a little olive oil. Set aside and keep warm.
Saute the lamb in the 1 tablespoon of olive oil, 2 minutes per side. Set aside and keep warm.
Add the shallots to the pan and brown. Add the vinegar and broth, reducing the liquid by half and stir in the butter. Serve with the lamb and sweet potatoes.
Wine suggestion: Champagne millesime