How to cook
Cut the lamb chops into about 0.3″ (8 mm) thick pieces or ask for it in the butcher's shop where you buy them from. Wash and dry them with kitchen paper.
Add a spoonful of sugar, it will make the lamb tender. Stir and pour it over the lamb chops, so that they are well soaked in the liquid, but do not need to be completely covered. Leave them to marinate for 4-5 hours.
Peel and cut the potatoes into large pieces and peel the garlic head from the outer layer of dry skin. Place the cloves on a cutting board and press them lightly with the wide part of a knife.
In a baking pan pour part of the lamb marinade and add the potatoes and garlic. Sprinkle them with salt, the remaining rosemary and a little paprika.
Here I mistakenly sprinkled with nutmeg powder, thinking that it is paprika (sometimes such things happen, but thanks to mistakes we discover new flavors) and I must admit that it became super tasty.
This spice is not intrusive and strongly tasted, but only gives a slightly better taste. If you decide you want to try it, add it.
Carefully arrange the lamb chops on top of the potatoes, pour in the remaining marinade, a pinch of salt, a little water (about 3/4 cup) and a little more olive oil.
Wrap the baking pan with aluminum foil, or if there is a lid, use it.
Put it in a preheated oven at 390°F (200 degrees) for 15-20 minutes, then reduce the heat to 150 degrees for about an hour and 20 minutes.
This way, the lamb with potatoes will slowly stew and bake at the same time and the garlic and spices will flavor it wonderfully.
Finally, remove the lid or foil and bake the lamb at a higher heat, so that it can aquire a nice color.
Serve the marinated oven-baked lamb chops warm with fresh green salad.
Enjoy your meal!