• Preheat the oven to 450°F. Lightly grease a 9 x 13 inch baking dish.

Tomatoes and Potatoes

• Heat 2 Tbsp of the olive oil in a large skillet over medium-low heat. Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Remove from heat, and add the tomatoes and 1/4 tsp salt. Stir to combine, being careful not to break up the tomatoes.
• In a small bowl, combine 1/4 tsp salt, 1/8 tsp black pepper, the herbs, and the cheese. Spread half the tomato and onion mixture in the bottom of the reserved baking dish. Top with half the potato slices. Sprinkle half the herb mixture over the potatoes. Repeat thee layers, ending with the herb mixture. Cover the dish with foil and bake for 30 minutes.

Lamb Chops

• Meanwhile, in the bowl of a food processor fitted with a steel blade, mix the salt, the herbs, and the garlic until they are very finely minced. Add the mustard and balsamic vinegar and process for 1 minute.
• Coat the chops in the marinade and let stand for 30 minutes to an hour at room temperature.
• Heat the Tbsp of sunflower oil in a skillet over medium-high heat. Add the chops and brown evenly all over, about 3 minutes per side.
• Remove the chops from the skillet and add them to dish that was in the oven, placing them on top of the potatoes and discarding the foil. Continue cooking until the potatoes are fork tender, the cheese is lightly browned, and the chops are cooked medium to medium-rare, about 10-12 minutes. Serve immediately.