Wash the rosemary and dab dry. Press garlic a little bit flat. Wash the tomatoes and dab dry. Wash the potatoes and cut them into quarters or sixths. Heat 2 tablespoons of oil in a pan.
Fry the potatoes over medium heat for about 15 minutes until golden brown and season with salt and pepper. Wash the lamb chops, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a large frying pan. Put garlic and half of the chops in the hot pan. Fry the chops on each side for about 2 minutes. Take the chops out of the pan, beat them in aluminium foil and let them rest. Put the rest of the chops into the pan and fry them in the same way, wrapping them in aluminium foil. Add tomatoes to the frying fat and fry for 2-3 minutes. Finely chop the needles of 1 sprig of rosemary and add to the potatoes.
Fry the chops on each side for about 2 minutes. Take the chops out of the pan, beat them in aluminium foil and let them rest. Put the rest of the chops into the pan and fry them in the same way, wrapping them in aluminium foil. Add tomatoes to the frying fat and fry for 2-3 minutes. Finely chop the needles of 1 sprig of rosemary and add to the potatoes. Arrange rosemary potatoes, lamb chops and braised tomatoes, sprinkle with salt and garnish with rosemary