1
pour 1 TBLSP of olive oil in a roasting pan (with a lid) and heat in a 450 oven for 5 minutes
2
set 2 small lamb chops in uncovered pan and cook for 1 minute in the oven, turn over and cook one more minute
3
cover lamb chops, reduce heat to 350 and roast for 45 minutes
4
while lamb is roasting clean and/or peel all veggies (except red potatoes, leave their skins on) cut into large evenly sized pieces, mince the garlic
5
at that 45 minute mark add the veggies to the pan, pour the broth over it all, sprinkle the garlic on and season to taste, salt, pepper and rosemary does the trick, cover
6
roast additional 50 minutes, remove from oven and let it rest covered 10 minutes, if the lid is not a tight fit add a little water, re-lid and rest 10 minutes.
