Directions
For Potatoes
Step 1
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Step 2
Transfer the potatoes to a sheet pan and spread out into 1 layer and roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Step 3
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
For Lamb
Step 1
Combine rosemary, basil, thyme, salt and pepper. Rub mixture onto the lamb chops all over. Cover and set aside for 10 minutes for dry rub to enhance meat’s flavor.
Step 2
Heat olive oil in a large pan over medium-high heat. Cook Lamb for about 3 1/2 minutes per side to your desired doneness. Remove from the pan and set aside.
Step 3
Sear shallots for a few minutes until brown. Add vinegar and scrape residual lamb meat from the bottom of the pan. Add chicken broth. Cook over medium-high heat for another 5 minutes or until the sauce has reduced by half. Remove from heat and stir in the butter. Pour over the lamb chops and serve.
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