Lamb Chops and New Potatoes

1. Cut the lemon in half and then squeeze its juice into a bowl. Pull the mint leaves off the stalk and add them to the lemon juice with the oil. Mix everything together.

2. Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil.

3. Let the lamb marinate for 1 hour. This gives the chops time to absorb all those lovely oil and herb flavors. You will find that the lamb is really tender and has wonderful flavor when it is cooked.

4. Once the lamb has been marinating for 45 minutes, turn on the oven to 375 degrees. Cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic. Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes.

5. Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes. If not, you will need another roasting dish for the lamb. Roast the lamb chops for 10 minutes. Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.

6. Using oven mitts, put the dish back into the oven for another 10 minutes. The potatoes should be golden and tender when you poke them with a skewer or table knife. The lamb will be very slightly pink in the middle, which is how it should be. Cook for a little bit longer if you prefer.