Mini Lamb Cakes with Garlic Herb Potato Frosting

1. Preheat oven to 350ºF and lightly grease a 12-well muffin pan.
2. In a large bowl combine the bread crumbs, Greek yogurt, egg, garlic, onion, coriander, salt, red pepper, parsley, tarragon, thyme, tomato paste, and pine nuts. Stir the mixture together thoroughly. Add in the lamb and gently kneed it into the rest of the mixture.
3. Using a 1/4 cup measure, pack the meat mixture into it and form 12 little cakes. Then transfer them to the prepared muffin pan. Bake them for 30 minutes.
4. While they are baking, make the mashed potatoes. Peel and cube the potatoes and boil them until completely tender, about 20 minutes. Drain them and return them to the pot they boiled in. Mash them thoroughly.
5. In a microwave safe bowl, combine the butter and heavy cream and microwave for 30 seconds. Pour over the mashed potatoes, then add in the salt, tarragon, parsley and garlic. Stir it all together until you have creamy, fluffy mashed potatoes.
6. Let the cakes rest and cool for 5 minutes, then blot them with paper towels. Transfer them to a pretty platter. Scoop a heaping tablespoon of mashed potatoes onto each lamb cake and then sprinkle the tops of each of them with coarsely chopped rosemary.
7. Serve and enjoy!