First, brush the baking tray with olive oil and place the halved potatoes on it.

In a mortar, crush 3 cloves of garlic, add the lemon juice, a splash of red wine, and olive oil (adjust according to the amount of lamb and potatoes you have to make the sauce), then add salt, black pepper, and parsley.

Preheat the oven to 430°F (220°C), season the potatoes with salt, and brush them with the sauce. Bake for 15 minutes.

After 15 minutes, remove the tray from the oven, lower the temperature to 400°F (200°C), and make a bed of onion for the lamb chops. Season with salt and place the chops on top, ensuring they are not overlapping. Use a brush to coat the chops with the sauce, and pour any remaining sauce over everything.

Bake for another 15 minutes, then switch to broil to brown the top. This depends on personal preference; I left them for an additional 5-7 minutes. If your oven is very powerful, keep an eye on them to prevent burning. Mine is a countertop oven.