Season the lamb chops on both sides with salt and pepper and let sit at room temperature while the potatoes cook.

Wash the potatoes and cut into ½-inch dice. Place in a large skillet over high heat and cover with boiling water and 1 teaspoon salt. When the water returns to a boil, cook for 10 minutes or until the potatoes are fork tender. Drain the potatoes into a colander and return the pan to the heat. Add 2 tablespoons of oil to the pan and let it get hot.

When the oil is hot, add the lamb chops and cook for 2 minutes per side. Remove from the pan and place on a clean plate. If needed, add another tablespoon of oil to the pan. Add the drained potatoes back to the pan, lower the heat to medium-high and let cook, undisturbed, for 1 minute. Flip the potatoes, add the lamb back to the pan, nestling among the potatoes. Add the rosemary and peas and let cook for another 2 minutes or until the peas are heated through and the lamb reaches 135°F on an instant-read thermometer (for medium). Sprinkle the mint over the top and serve.