Wood-Fired Lamb Chops with Smoked Paprika Rub and Ember-Baked Sweet Potatoes

8 lamb chops

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon fresh rosemary, finely chopped

2 tablespoons olive oil

Salt and freshly cracked black pepper

4 medium sweet potatoes

2 tablespoons butter, melted

1 teaspoon smoked salt

Bake the Sweet Potatoes

Build a strong bed of coals in your wood-fired setup or charcoal grill. Wrap each sweet potato in foil and nestle directly into the embers. Cook 40–50 minutes, turning once or twice, until the flesh is soft and caramelized.

Season the Lamb

In a small bowl, combine smoked paprika, garlic powder, rosemary, salt, and pepper. Rub the lamb chops generously with olive oil, then coat with the spice mixture.

Grill the Lamb

Place chops over medium-high heat. Grill 3–4 minutes per side for medium-rare (longer if desired), until the outside is deeply seared. Transfer to a plate and let rest 5 minutes.

Finish & Serve

Unwrap the sweet potatoes, split them open, and brush with melted butter. Sprinkle with smoked salt. Serve alongside the lamb chops, letting the sweet, smoky potatoes balance the spice and char of the meat.