Put 800 g Lamb chops, 2 tablespoon Olive oil, 3 Garlic clove, 10 g Fresh rosemary, juice and zest of 0.5 Lemon and 2 pinch Sea salt in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes.
Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Parboil 800 g New potatoes for 5 minutes. Drain and leave to steam dry for a few minutes.
Heat 1 tablespoon Olive oil in a pan and add the marinated chops. Brown for 1 minute per side.
Put the browned chops onto a large baking tray and add 4 Shallots.
Add the potatoes to the tray. Drizzle 1 tablespoon Olive oil over the potatoes and add any oil from the pan. Put in the oven for 5 minutes, or 8 minutes if you prefer your lamb more well-done.
Add 200 g Cherry tomatoes to the pan and return to the oven for a further 10 minutes.
Notes
Make sure that the frying pan is heated to a high heat when you brown the lamb chops. This makes sure that you give the outside some crispiness.
Add some extra flavour by mixing some sun-dried tomato paste into the marinade.
Make sure to rest your lamb chops for 5 minutes before serving. This keeps all the juices in and helps keep the lamb lovely and moist.
When you add the potatoes to the tray, you can also add some chunks of bell pepper, aubergine and courgette. You need to make sure that there is enough room in the baking tray though, because you want everything to get crispy edges, rather than it to just steam.