Rosemary Lamb Chops with Sweet Potato Mash

Method

1. 1

   In a small bowl, combine chopped rosemary, minced garlic, olive oil, sea salt, and black pepper. Rub evenly over the lamb chops. Let marinate at room temperature for 15-20 minutes.

2. 2

   Boil sweet potato cubes in salted water for 15 minutes until fork-tender. Drain and mash thoroughly with grass-fed butter, pinch of sea salt and optional maple syrup.

3. 3

   Heat a cast-iron skillet over medium-high heat. Sear lamb chops for 3-4 minutes per side for medium-rare, or until done to your liking.

4. 4

   Rest lamb chops loosely covered for 5 minutes. Serve over warm sweet potato mash.