Lamb Chops and Potatoes with Olives, Tomatoes and Feta Cheese

3 large russet potatoes (about 1.5 lbs), peeled, cut into cubes, or 1.5 lbs fingerling potatoes
4 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried

1 tablespoon chopped garlic
8 1-inch-thick loin lamb chops (about 3 oz each), trimmed of fat

1/2 cup chopped seeded tomatoes (or 1/2 cup cherry or grape tomatoes, halved, or quartered if large)
1/3 cup crumbled fat free feta cheese
1/3 cup chopped pitted Kalamata olives or other black brine-cured olives*

Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are tender, about 30 minutes.

Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.

Remove baking sheet from oven, cover potatoes and keep warm. Increase oven to broil. Arrange lamb on a broiler pan. Broil 3-4 minutes on each side for medium-rare.

Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.