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Preheat oven to 400°F (200°C).
In a large mixing bowl, toss potatoes and onions with 2 tablespoons olive oil, garlic, rosemary, salt, and pepper.
Spread the mixture in a baking dish or roasting tray.
Rub lamb chops with remaining olive oil, salt, pepper, and a little extra rosemary.
Nestle the lamb chops among the potatoes and onions.
Roast for 35–40 minutes, flipping the chops halfway through for even browning.
Optional: Squeeze lemon juice over the dish just before serving for brightness.
Serve hot, garnished with fresh herbs if desired.
Serving and Storage Tips:
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