Italian Herb-Crusted Lamb Chops with Warm Potato and Artichoke Salad

Mince the 3 garlic cloves (about 9g) for the lamb. Strip the rosemary and thyme leaves from their stems and finely chop. Using a microplane, grate the zest from 1 lemon into a small pile and set aside. Pat the lamb chops dry with paper towels so the marinade clings.

In a large bowl, combine the lamb chops with 15ml olive oil, the minced garlic, chopped rosemary, thyme, lemon zest, dijon if using, 4g salt, and 1g pepper. Massage the marinade into the meat so every chop is coated. Let stand at room temperature for 15 minutes while you prepare the vegetables and preheat the oven.

Preheat the oven to 220°C/425°F with a rack in the upper third. Slide the rimmed sheet pan onto the rack so it heats with the oven.

Halve 500g baby potatoes lengthwise so they have flat sides for browning. Quarter 300g drained artichoke hearts if they are larger than a thumbnail. Halve 200g cherry tomatoes. Thinly slice 80g red onion. Lightly crush 2 whole garlic cloves with the side of a knife so they release their aroma without burning.

Carefully remove the hot sheet pan from the oven. Toss the halved potatoes on the pan with 10ml of olive oil, 2g salt, and a few grinds of pepper. Spread the potatoes cut-side down in a single layer with space between pieces. Roast at 220°C/425°F for 15 minutes until the undersides are deep golden.

Pull the pan from the oven. Flip the potatoes with tongs and push them to one side. Add the artichoke hearts, sliced red onion, and crushed garlic cloves to the empty side of the pan. Drizzle with 5ml olive oil and a pinch of salt. Return to the oven and roast at 220°C/425°F for 15 minutes until the artichoke edges begin to caramelize.

Add the halved cherry tomatoes to the pan, tucking them between the potatoes so they do not roll. Roast at 220°C/425°F for 5 more minutes until the tomato skins wrinkle and the potatoes are fully tender with crisp edges.

Heat a cast iron skillet over high heat until a drop of water skitters across the surface. Pat the marinated lamb chops dry once more so they sear rather than steam. Sear 2 minutes per side until a mahogany crust forms. Work in two batches if the pan would crowd.

Nestle the seared lamb chops onto the sheet pan, resting them on top of the potatoes. Roast at 220°C/425°F until an instant-read thermometer inserted into the thickest part of the meat (avoiding bone) reads 63°C/145°F for medium-rare, about 6 to 8 minutes. Thinner chops will finish sooner.

Transfer the lamb chops to a warm plate, tent loosely with foil, and rest for at least 5 minutes. Remove the sheet pan from the oven and scrape the roasted vegetables, garlic, and any pan juices into a large mixing bowl. Squeeze the softened roasted garlic cloves from their skins into the bowl.

In a small bowl, whisk together 30ml fresh lemon juice, 20ml olive oil, a generous pinch of salt, and several grinds of pepper until the vinaigrette emulsifies and turns pale and cloudy.

Pour the vinaigrette over the warm roasted vegetables. Add the chopped parsley, torn basil, and capers if using. Mix gently so the cut sides of the potatoes keep their crust but the vegetables absorb the dressing.

Add 60g baby arugula to the bowl and fold it through just until it wilts from the residual heat. Taste and adjust with additional salt, pepper, or a squeeze of lemon.

Divide the warm potato and artichoke salad among 4 plates. Arrange 2 lamb chops beside or slightly atop each salad. Finish with a final grind of pepper and a small pinch of flaky salt, and serve immediately while the salad is warm and the lamb is at its juiciest.