Mix together all of the marinade butter Ingredients until well combined.

Rub the marinade butter into each lamb chop, pressing and spreading a good amount onto each side.

Leave to marinate for at least 30 minutes or overnight for best results.

Put the oven on the highest temperature in your oven.

In a large baking dish or cast iron skillet, place the potatoes.

Add olive oil, salt and freshly ground black pepper. Mix thoroughly into the potatoes and spread the potatoes around.

Place the lamb chops on top of the potatoes, ensuring some of the each lamb chop is nestled into the potatoes.

Spread on any remaining marinade butter on each lamb chop.

Pour the chicken stock into the bottom of the baking dish, distributing it evenly.

Cover the baking tray with foil, ensuring the sides are sealed securely, so that no steam escapes.

Place the chops and potatoes into the oven and lower the heat to 180C and bake for 1 hour and 10 minutes on the middle shelf.

After this time, take the foil off the baking tray and baste the lamb chops with the juices from the bottom of the baking dish.

Place the baking tray back in the oven on the top shelf at 250C or as high as your oven will go for 10 minutes. The tray should be uncovered.

Take out of the oven after 10 minutes, turn the lamb chops, baste with the juices from the tray, then cook on the top shelf for another 10 minutes at 250C.

After this, take the tray out again, turn the lamb chops and baste once more.