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1.
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Cut the lemon in half and then squeeze its juice into a bowl.
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Pull the mint leaves off the stalk and add them to the lemon juice with the oil.
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Mix everything together.
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2.
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Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil.
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3.
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Let the lamb marinate for 1 hour.
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This gives the chops time to absorb all those lovely oil and herb flavors.
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You will find that the lamb is really tender and has wonderful flavor when it is cooked.
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4.
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Once the lamb has been marinating for 45 minutes, turn on the oven to 375 degrees.
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Cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic.
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Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes.
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5.
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Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes.
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If not, you will need another roasting dish for the lamb.
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Roast the lamb chops for 10 minutes.
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Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.
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6.
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Using oven mitts, put the dish back into the oven for another 10 minutes.
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The potatoes should be golden and tender when you poke them with a skewer or table knife.
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The lamb will be very slightly pink in the middle, which is how it should be.
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Cook for a little bit longer if you prefer.
