Pistachio Encrusted Lamb Chops with Sweet Potato Gnocchi

• 2 lamb shoulder chops, 10-12 ounces each
• ½ cup panko breadcrumbs
• ½ teaspoon finely chopped thyme
• ½ teaspoon lemon zest
• ½ teaspoon white pepper
• ½ teaspoon finely chopped dill
• ½ cup lightly toasted, chopped pistachios
• 1 cup all-purpose flour
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large egg
• Generous pinch freshly ground black pepper

Honey Mustard Beurre Blanc

• 2 sprigs thyme
• 1 shallot, thinly sliced
• One slice lemon
• ½ cup white wine
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup heavy cream
• 10 tablespoons (5 ounces) unsalted butter, cubed
• 1 tablespoon whole grain mustard
• 1 tablespoon honey, preferably wild honey

To Complete

• 1 ½ tablespoons olive oil
• Sweet Potato Gnocchi (see below)
• 2 tablespoons melted unsalted butter
• Kosher salt
• Freshly ground black pepper
• Asparagus spears, ends trimmed and blanched
• 1 teaspoon freshly squeezed lemon juice
• Chopped chives

1. To prepare the lamb. In a large shallow bowl, combine the breadcrumbs, thyme, lemon zest, pepper, dill, and pistachios. In a separate, large shallow bowl, combine the flour, coriander, cumin, paprika, and ½ teaspoon of the salt. In a third bowl, whip the egg.
2. Season the chops on both sides with the remaining salt and pepper. Place the chops in the flour mixture and press firmly to coat on one side only. Shake and clap the chops together to remove any excess. Working with one chop at a time, quickly dip the floured side into the egg and then into the pistachio breadcrumbs. Press down firmly to coat the one side with a good layer of pistachio-breadcrumb mixture. Set the chops, crusted side up on a plate.
3. To make the beurre blanc. In a small frying pan combine the thyme, shallot, and lemon slice over medium heat. Once fragrant, add the wine and lemon juice. Bring to a boil and cook until the liquid has reduced to about 2 tablespoons. Add the cream and continue to boil, swirling continuously, until the cream thickens and there is just enough liquid to coat the pan. Lower the heat to medium-low, add about half of the butter, and continue to cook, swirling the pan until most of the butter has melted. Add the remaining butter and continue cooking and swirling. Remove from the heat just before the butter has completely melted and stir until it has. Pour through a fine-mesh strainer into a small bowl. Stir in the mustard and the honey. Keep in a warm spot, preferably over a water bath.
4. To cook the gnocchi. Bring a large saucepan of salted water to a boil over high heat. Put the melted butter in a large bowl next to the stove. Drop the gnocchi into the boiling water and stir gently to loosen any gnocchi that may have settled on the bottom. Cover and cook until the gnocchi have floated to the top and are tender, 3 to 4 minutes. Using a slotted spoon, transfer to the melted butter in the bowl and season with a little salt and pepper.
5. To cook the lamb. Heat the olive oil in a large skillet over medium heat. Add the lamb, crust side down, and cook until the crust is golden brown, 4 to 5 minutes. Flip and cook on the other side until seared and an instant read thermometer registers 135˚F to 145˚F for medium-rare, about 6 minutes. For rare lamb chops, cooking time will be a few minutes less, until an instant read thermometer registers 120˚F to 125˚F. Let rest at room temperature for 5 minutes.
6. Cut the meat off of the bones and then slice on the diagonal, against the grain into medium-thick slices.
7. To plate the dish. Gently toss the asparagus in the lemon juice and season with salt. Lay the asparagus in the middle of the plate. Using a slotted spoon, place the gnocchi to one side. Top with lamb slices and drizzle beurre blanc over the top. Sprinkle with chives and serve.

• 1 (8-10 ounce) garnet sweet potato, peeled and cut into 2-inch chunks
• 1 ½ – 2 cups (6-8 ounces) 00 flour plus additional for the work surface
• 1 large egg
• Freshly ground black pepper
• Kosher salt
• ½ teaspoon lemon zest.
• ½ teaspoon finely chopped thyme
• ½ teaspoon chopped dill

1. In a large saucepan, cover the sweet potatoes by 1-inch with cold water. Bring to a boil, over high heat, then reduce to a simmer and cook until the potatoes are very tender, 10 to 15 minutes. Drain, return to the pan and mash until smooth. Let cool completely.
2. In a large mixing bowl, combine the sweet potato with most of the flour. Separate the egg and add the yolk and half the white to the bowl with a dash of pepper and a dash of salt. Add the lemon zest, thyme, and dill. Using your hands, make a well in the center of the flour and slowly mix to bring all of the ingredients together, working your way around the bowl. Once the mixture comes together, add the remaining flour as needed until it comes together even further into a sticky ball.
3. Generously flour the work surface and add flour to your hand and remove any sticking dough. Set the dough on the counter and continue to knead until  less sticky and malleable. The dough should be firm, but not dry. Roll into a log. Lightly flour the top and wrap loosely in parchment paper. Set aside for 15 minutes.
4. Lightly flour the work surface. Line a baking sheet with parchment paper and dust with flour. Cut the dough into quarters. Roll one of the pieces until it is a ½-inch log. Cut into ½-inch pieces. If you like, roll with a fork to create ridges. Transfer to the baking sheet and dust lightly, as needed with flour. Repeat with the remaining dough.
5. At this point the gnocchi can be cooked or frozen for longer storage. To freeze, spread in an even layer, making sure the gnocchi are not touching. Once frozen, transfer to a smaller storage container for up to 3 months.