Lamb Lollipops & Potatoes

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Rinse and clean potatoes.
Parboil potatoes in boiling water with 1 tablespoon salt until fork tender.
Slice Potatoes in half.
Turn indoor or outdoor grill on medium high heat.
Grill potatoes cut side down until grill marks appear.
Rinse lamb under cold water and pat dry.
French the ribs by removing the fat and meat down to the bone on all sides, leaving only the lollipop of meat at the top.
Combine lamb marinade ingredients and rub on all sides.
Marinate the lamb for a minimum of 15 minutes, maximum overnight.
Add 1 tablespoon olive oil in a large, skillet. Set it on the stove over medium-high heat.
When the skillet is hot, place lamb on the pan away from you.
Cook 3-6 minutes per side, depending on how rare you like your lamb.
Remove lamb from heat, and Let them rest for 5 minutes.
Add potatoes to the same pan and add a splash of water. Let all of those lamb juices stuck on the pan soak into the potatoes for 1-2 minutes.
Remove from heat and serve.