Rack of lamb
Salt & pepper
Pre-diced frozen sweet potatoes
Place sweet-potatoes on an oiled baking sheet and bake in the oven.
Trim the excess fat off of the lamb and slice each chop off separately. French each chop so that there is no fat or meat on the sides and until it resembles a lollipop.
Combine all herbs and spices in a bowl.
Rub meat with avocado oil and crust with the herbs and spices.
On pre-heated cast-iron skillet, add more oil and place the lamb pops down. Cook for about 3-4 minutes per side.
Once potatoes are almost done, toss with leftover spices.
Remove lamb from the skillet and let it rest for about 5 minutes.