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Preheat the oven to 220°C, gas mark 7. Spread the potatoes on a large baking tray and roast for 10 minutes. Add the sliced pepper and roast for a further 20 minutes, tossing the vegetables halfway through the cooking time. Meanwhile, season the lamb chops and arrange on a separate baking tray. Brush all over with the pesto.
When the potatoes are ready, turn off the oven and heat the grill to high (about 270°C); arrange a rack on the highest shelf. Move the vegetables to the lowest shelf to keep warm. Grill the lamb chops for 4 minutes on each side, ensuring all surfaces are thoroughly cooked and nicely browned.
Drizzle the lamb chops and vegetables with extra pesto and scatter with flat leaf parsley leaves, if liked. This goes well with steamed green beans or a well-dressed green salad.