4 lamb rib chops
Salt and pepper
4-6 tbsp. olive oil
1 1/4 c. new potatoes, diced
2-3 tbsp. butter, unsalted
1/2 c. shallots, chopped
2 cloves garlic, minced
1 c. tomatoes, fresh, chopped
1 1/4 c. green peas, fresh, shelled
1 tbsp. thyme, fresh, chopped
1/2 c. parsley, flat leaf, chopped
Salt and pepper to taste
Thyme sprigs for garnish

Preheat oven to 450 degrees. Trim fat from the chops, sprinkle with salt and pepper and brush lightly with olive oil. Brown over high heat for 1 minute each side. Put chops on to a plate. Set aside.

Cook potatoes in oil until golden brown on all sides and set aside.

Simmer shallots and garlic in butter 2 minutes; add tomatoes and simmer 1 or 2 minutes more. Stir in the potatoes, peas, thyme, parsley, salt and pepper.

Cover and simmer 15 minutes until vegetables are tender. Add more water if needed. The vegetables should be moist but not watery.

Cut parchment paper into four 16-inch lengths. Fold each piece in half, brush lightly with butter and put a chop on center of each piece of paper. Cover with equal portions of vegetable mixture. Put on a sprig of thyme for garnish and fold opposite sides over this mixture securing with a toothpick.

Place packages on baking sheet, sprinkle tops with water and bake about 8 minutes. Serve immediately, leaving packages intact.

"New" potatoes are a type of potato.