Preheat the oven to 180°C.
Season the lamb chops with salt and pepper.
Heat 30ml olive oil in an ovenproof pan and fry lamb with garlic for 3 minutes per side.
Transfer the pan to the oven and cook for 8 minutes before resting the meat.
Heat 15ml oil and 25g butter in a second ovenproof pan.
Arrange sweet potato rounds in circles and scatter with chopped garlic and seasoning.
Fry for 2 minutes, turn over, and roast in the oven for 10 minutes.
Stir together chopped tomato, chilli, onion, sugar, vinegar, and coriander in a bowl.
Arrange potatoes on a plate, top with lamb, and surround with salsa.