1 Tbsp. (15 ml) finely chopped garlic
1 tsp. (5 ml) kosher salt
1 Tbsp. (15 ml) finely chopped fresh rosemary
2 tsp. (10 ml) finely chopped fresh thyme
3/4 tsp. (4 ml) freshly ground black pepper
2 lbs. (1 kg) new potatoes, about 1 inches in diameter, washed and quartered
Extra virgin olive oil
8 loin lamb chops, about 4 oz. (125 g) each and 1 inches thick, trimmed of excess fat
To make the seasoning: Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Mix well. Grill the potatoes over direct medium heat until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.
Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the chops. Grill over direct medium heat until cooked to desired doneness, 9 to 11 minutes for medium-rare, turning once. Serve warm with the potatoes.