Preheat the oven to 425°F and line a large sheet pan with parchment paper. Toss the halved potatoes with 2 tablespoons of olive oil and half the salt and pepper. Arrange on the sheet pan and roast for 15 minutes.

Meanwhile, season the lamb chops with half the remaining salt and pepper, then rub with 2 tablespoons of olive oil mixed with garlic, rosemary, thyme, and oregano.

In a bowl, toss the bell peppers, eggplant, and red onion with the remaining olive oil, salt, and pepper. After the potatoes have roasted for 15 minutes, add the vegetable mixture to the pan.

Continue roasting for 15 minutes, then add the seasoned lamb chops to the pan. Roast for an additional 10-12 minutes for medium-rare, or longer if desired.

Remove from the oven and let the lamb rest for 5 minutes. Drizzle with lemon juice and sprinkle with fresh mint before serving. This impressive meal brings together the bold flavors of Mediterranean lamb with perfectly roasted vegetables.