1. Roast the Potatoes:

Preheat the oven to 425°F. In a large bowl, whisk together lemon juice, olive oil, mustard, oregano, salt, pepper, and chopped garlic. Toss the potato wedges in the mixture, then spread evenly on a large sheet pan. Pour 1⁄2 cup water over the potatoes and cover tightly with foil. Roast for 1 hour, until fork-tender.

2. Prepare the Lamb Chops:

While the potatoes are roasting, pat the American lamb loin chops dry. In a small bowl, mix olive oil, Dijon mustard, lemon juice, oregano, minced garlic, salt, and pepper. Rub this mixture all over the lamb chops.

Let the lamb sit at room temperature while the potatoes finish cooking.

3. Roast the Lamb & Crisp the Potatoes:

After 1 hour, remove the foil from the potatoes and give them a toss. Move them to one side of the sheet pan.

Increase the oven temperature to 450°F. Place the lamb loin chops on the empty side of the pan.

Roast for 12-15 minutes, flipping the lamb chops halfway through, until they reach 135°F for medium-rare or 145°F for medium.

Remove the lamb from the pan and let it rest for 10 minutes. If the potatoes need more browning, return them to the oven for a few extra minutes.

4. Serve & Enjoy:

Spoon any pan juices over the lamb and potatoes. Serve with a simple Greek salad or a dollop of tzatziki for a perfect meal.