4 grass fed lamb chops
1 tbs coconut oil
1 sweet potato (roughly chopped)
1 tbs butter
1 handful capers (drained and rinsed)
1 tsp Dijon mustard
1/2 lemon (juiced)
1 Bring some salted water up to the boil.
2 Once boiling, add the chopped sweet potato and reduce the heat slightly – cook until softened.
3 Heat the oil in the frying pan.
4 Season the lamb chops.
5 Once the oil is hot, add the lamb chops and cook for 2 minutes on each side or until cooked to your liking.
6 Turn the lamb chop on its side for 1 minute to help render the fat on the outside.
7 Remove from the heat and set aside.
8 Drain the sweet potatoes once they have softened and return to heat for 30 secs to remove excess liquid. Add butter, dijon mustard, capers and seasoning. And mash until the appropriate consistency is reached.
9 Squeeze some lemon juice over the lamb chops and serve with the mash asparagus.