Lamb Chops with Potato Wedges and Tomatoes
Peel and rinse potaotes, cut into wedges. Combine 4 tablespoons of oil, marjoram, salt and pepper and mix with potatoes.
Spread potatoes evenly on a baking sheet and roast in preheated oven at 200°C (approximately 400°F) for about 3 minutes, turn over potatoes once.
Rinse and dice tomatoes, season with salt and pepper.
Season lamb chops with salt and pepper. Heat remaining olive oil in a pan and cook chops for about 3 minutes per side. At the end of cooking, sprinkle with herbs de Provence.
Arrange lamb chops with tomatoes and potato wedges on plates and serve garnished with rosemary and basil.