Rub lamb chops with olive oil, garlic, paprika, rosemary, thyme, salt, and pepper.
Toss potato wedges with olive oil and seasoning, then roast at 425°F (220°C) for 35–40 minutes.
Sear lamb chops in a hot skillet for 3–4 minutes per side until beautifully browned.
Melt butter with garlic and spoon over the lamb with rosemary sprigs.
Arrange lamb chops with roasted potatoes and fresh salad.
