Balsamic lamb and twice baked sweet potatoes


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.