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1
Heat the oven to 450.
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2
Oil an 8-by-11 1/2-inch baking pan or similarly sized gratin dish.
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3
In a large nonstick frying pan, heat 2 tablespoons of the oil over moderately low heat.
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4
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
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5
Remove the pan from the heat and stir in the tomatoes and 1/4 teaspoon of the salt.
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6
In a small bowl, combine the rosemary, thyme, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the Parmesan.
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7
Spread half the tomato-and-onion mixture in the bottom of the baking dish; layer half the potatoes on top.
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8
Sprinkle half the Parmesan mixture over the potatoes.
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9
Repeat with the remaining tomatoes and onions, potatoes, and Parmesan.
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10
Cover the dish with aluminum foil and bake for 30 minutes.
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11
Meanwhile, wipe out the frying pan and then heat the remaining 1 tablespoon oil in it over moderate heat.
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12
Sprinkle the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over the lamb chops.
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13
Cook until browned, about 3 minutes per side.
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14
Remove the chops from the pan.
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15
Remove the baking dish from the oven and remove the aluminum foil.
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16
Put the lamb chops on top of the potatoes and return the dish to the oven.
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17
Cook until the meat and potatoes are just done, 10 to 12 minutes longer.
