Preheat oven to 400 degrees.

Brown lamb: Pat lamb dry with paper towels. Season with salt and pepper. Heat 1 tablespoon olive oil in a cast iron or other oven safe skillet over medium-high heat. Brown lamb on both sides, 30 seconds to 1 minute per side. Remove from heat.

Fry potatoes: Melt butter in a skillet over medium heat. Add potatoes and fry, stirring frequently, for 25 – 30 minutes, until potatoes are tender. During the last 5 minutes, add in 1 teaspoon rosemary leaves and salt and pepper.

Meanwhile, while potatoes are frying, in a small bowl, mix together 1 tablespoon olive oil, 1 teaspoon rosemary leaves, thyme leaves, and garlic. When lamb is cool enough to handle, spread mixture over both sides of the meat. Return to skillet and transfer to oven. Roast for 14 – 18 minutes, until internal temperature reaches 125 (for medium-rare). Transfer to cutting board, cover loosely with aluminum foil, and let rest 10 minutes.

While the lamb is resting, in a skillet or pot, heat remaining 1 tablespoon olive oil over medium heat. Add greens and salt and pepper. Cook just until greens wilt.

To serve: Cut lamb into 2-bone chops, so you will have a total of 4 pieces. Divide potatoes, greens, and lamb chops between serving plates.