Preheat your oven to 400°F (200°C). While the oven works toward its temperature, focus on the potatoes. Scrub them well—I like leaving the skins on for that extra fiber and texture. Cut them into thick, uniform wedges so they roast evenly. Toss them in a bowl with your melted coconut oil, paprika, cumin, and a hearty pinch of salt. Arrange them on a parchment-lined tray, ensuring they have room to breathe; if they are crowded, they will steam instead of crisping.

Roast for 25–30 minutes, turning them halfway through. You are looking for a deep, golden-brown crust and a creamy, tender interior.

While the potatoes roast, prepare the lamb. Take the chops out of the fridge about 15 minutes before cooking. Cold meat in a hot pan is the enemy of a good sear. Pat them completely dry with a paper towel—this is crucial for that Maillard reaction, the chemical process that creates a delicious, caramelized brown crust. Season both sides aggressively.

Get your skillet to medium-high heat. Add the olive oil. When the oil ripples and just begins to smoke, gently lay your chops into the pan. Listen for that intense sizzle. Sear for 3–4 minutes per side for a perfect medium-rare. In the final minute, toss in your smashed garlic and rosemary. Tilt the pan slightly and spoon that bubbling, infused oil over the chops. It’s a classic technique that brings an incredible depth of flavor to the crust.

If you are planning ahead, you can cut the sweet potatoes and store them in a container of cold water in the fridge for up to 24 hours. Just pat them dry before tossing with the oil and spices. The lamb is best cooked fresh, but the cooked chops keep well in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave—it makes the fat rubbery. Instead, place them in a preheated 350°F oven for about 8–10 minutes until warmed through, or give them a quick flash in a hot pan with a tiny drop of oil.