Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender.

Drain.

Beat potatoes, remaining ¾ teaspoon salt, butter, half-and-half, garlic cloves, and ground white pepper at medium speed with an electric mixer until smooth.

Stir in fresh parsley.

Combine all ingredients.

Store in an airtight container.

Rub pork chops evenly with Caribbean Spice Rub.

Place on a lightly greased broiler rack, and place rack in a broiler pan.

Broil 5 inches from heat 5 minutes on each side or until done.

Sauté first 3 ingredients in a skillet coated with cooking spray over high heat 2 minutes.

Add juice; cook 5 minutes or until mixture is reduced by half.

Stir in pineapple and remaining ingredients; reduce heat to low, and cook until thoroughly heated.

Combine first 6 ingredients in a shallow dish or large zip-top freezer bag; add lamb chops.

Cover or seal, and chill up to 8 hours, turning lamb chops occasionally.

Remove lamb chops from marinade, discarding marinade.

Sprinkle chops evenly with salt and pepper; place chops on a lightly greased rack in a broiler pan.

Broil lamb chops 3 inches from heat 5 to 7 minutes on each side or to desired degree of doneness.

Cover lamb chops with aluminum foil, and let stand 5 minutes.

Stir together all ingredients.

Cover and chill until ready to serve.

Combine first 4 ingredients; rub evenly onto both sides of lamb chops.

Brown chops in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side.

Arrange chops on a lightly greased rack in a broiler pan.

Bake chops at 350° for 35 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare).

Serve lamb with Mint Aïoli.

Garnish, if desired.

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Combine all ingredients in a bowl.

Process lamb mixture, in batches, in a food processor until well combined, stopping to scrape down sides.

Cover lamb mixture, and chill at least 30 minutes.

Shape lamb mixture into 16 (4- to 5-inch) patties.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until meat is no longer pink.

Combine first 3 ingredients in a large shallow dish or heavy-duty zip-top bag; cover or seal, and chill 3 hours.

Soak wooden skewers in water during last 30 minutes of chilling lamb.

Remove lamb from dish, discarding marinade.

Thread lamb cubes, onions, and next 4 ingredients alternately onto skewers.

Sprinkle kabobs evenly with salt.

Coat cold cooking grate with cooking spray; place grate on grill over medium-high heat (350° to 400°).

Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness.