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.
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.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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.
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.
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.