Cut the garlic cloves in half. In a pestle and mortar crush garlic, salt and herbs to a paste. Add lemon juice and olive oil and mix together.
Rub the mixture onto the lambchops. Make sure both sides are covered.
Let marinade for about 30 minutes.
Fry the chops in some oil/butter in a fryingpan, or barbeque them on a hot grill.
Preheat the owen to 375 F.
Peel the potatoes and cut into wedges (not to thin)
Add them to a bowl with olive oil and toss to coat.
Pour into a large oven proof dish. Sprinkle with sea salt and pepper.
Bake for 30-45 min (depending on the thickness of the potato wedges).
Add the parmesan cheese and bake for furter 5 min until the cheese has melted and is starting to crisp.