• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.

• Toss potatoes on a baking sheet with a drizzle of oil, rosemary, half the garlic powder (you’ll use the rest in Step 5), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, grate half the Parmesan into a small bowl. Add panko and a pinch of salt and pepper; stir to combine. • Pat lamb chops* dry with paper towels; season all over with salt and pepper. Evenly brush on all sides with sour cream. Mound panko mixture all over, pressing firmly to adhere. 

• Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated lamb chops and cook until crust is crisp and golden and lamb chops are cooked to desired doneness, 2-4 minutes per side. (Don’t overcrowd your pan! Cook in batches if necessary.) • Transfer to a paper-towel-lined plate.

• While lamb chops cook, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings).

• To bowl with dressing, add mixed greens, tomatoes, and feta. Toss until evenly coated. Sprinkle with almonds.

• Divide lamb chops, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side. ***Lamb is fully cooked when internal temperature reaches 145°.***