1. Preheat oven to 400°F. Sprinkle and pat Southwest Ancho Chile rub on all sides of lamb chops.
2. Heat oil in a large cast iron or other heavy-bottom skillet over medium-high heat. Sear lamb chops, in batches if necessary, for 2 minutes per side. Remove to an aluminum foil lined baking sheet and roast in oven for approximately 5 minutes, or until lamb reaches 130°F for medium-rare. Let roast a bit longer depending upon your preference. Let rest 5 minutes before serving.
3. Serve lamb chops with Jalapeno-Bourbon Sauce and Ancho Sweet Potato Puree.

for the Jalapeno-Bourbon Sauce

1. Heat olive oil in a medium skillet over medium heat. Add onion, season generously with Kosher salt, and cook 2 minutes. Add jalapeno and cook for 5 minutes, stirring occasionally.
2. Add bourbon, stir to remove any stuck on bits to the bottom of the pan, and simmer for about 5 minutes, until most of the bourbon has evaporated and a glaze-like consistency remains.
3. Stir in stock, brown sugar, and vinegar. Bring to a boil, then reduce to a rapid simmer and let reduce to a thick sauce consistency, about 15-20 minutes. Season with Kosher salt. Strain through a fine mesh sieve, discarding solids. Can be made in advance, refrigerated, and reheated.

for the Ancho Sweet Potato Puree

1. Combine roasted sweet potato flesh, heavy cream, butter, and ancho chile powder in a medium bowl. Puree with an immersion blender until very smooth. Alternatively, combine all ingredients in a food processor until smooth. Season with Kosher salt.