Turn on the oven and set at 400°F/204°C. Take the chops out of the fridge to let them lose some of the chill while you prep the potatoes and broccoli.

Line a pan with aluminum foil and put the cut up potatoes and the broccoli florets in. Don't worry if the broccoli is still a little frozen. It will catch up. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Gently stir it all up and repeat. Then in the oven it goes.

Melt some butter in the microwave and add the mint and garlic. Save some of the mint for garnish. Put a skillet on at medium high and add just enough olive oil to coat the bottom. While it's heating up lightly salt and pepper both sides of the chops. When the pan is hot add the chops. Spoon 1/2 of the mint mixture over the lamb chops. Give them about 3-4 minutes (depending on their thickness) and turn them over. Spoon the remaining butter mix on top. When that side is done turn them over briefly to get the topping cooked a little. The veggies will be done by now.

So enjoy this real tasty quick and easy dinner. Pinot Noir went great with ours.