| Cooking time | 50 minutes |
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Place all of the prepped ingredients into a blender or food processor & pulse until combined.
Scrape out into a bowl using a rubber spatula & reserve (wrapped) at room temp until service.
Cut sweet potatoes into 1/2" circles & flash sear on an oiled & preheated pan or skillet (preferably cast iron) over medium-high heat.
Gently par-boil whole sweet potatoes in salted water until just almost al dente, drain & let cool.
Mix sugar & spices together & sprinkle over the seared potatoes, add knobs of butter & transfer to a preheated 375F degree oven until well caramelized.
Rinse & pat dry lamb, with a very sharp knife lightly trim & carefully separate into chops. Lightly season with salt & pepper.
In a bowl, combine sugar & spices together & coat the lamb chops thoroughly. Transfer to a tray or plate, wrap & refrigerate for at least 2 hour or ideally overnight.
On an oiled & preheated pan or skillet (preferably cast iron) over medium-high heat, sear & cook for aprx 3 mins per side, or until your desired doneness. (Note: Ideally served & eaten rare to med-rare.)
Arrange criss-crossed on a plate & dressed with mint-cilantro sauce, serve with caramelized sweet potato medallions & a glass or two of your favorite Pinot Noir. (Note: Garnish with a simple kale salad.)
