For the Roasted Lemon Potatoes:
1 Preheat your Traeger Grill or oven to 450F.
2 In a baking dish, combine the potatoes, olive oil, lemon juice, garlic, salt, oregano, black pepper and enough chicken broth to just barely cover. Toss everything to coat and arrange the potatoes in a single layer with the cut sides pointing up. This will ensure more browning as the potatoes roast.
3 Transfer the potatoes to the Traeger Grill or oven and roast for approximately 1:15 hours or until the potatoes are fork-tender, golden-brown and the chicken broth has nearly evaporated. Gently toss the potatoes in the reduced gravy, taste for seasoning, adjust with salt and lemon juice as desired, and serve with the Grilled Lamb Chops.
For the Ladolemono:
5 In a mason jar, combine the olive oil, lemon juice, oregano, salt and pepper. Seal tightly with a lid and shake vigorously until emulsified. Taste for seasoning and adjust with lemon juice, salt and pepper as desired.
For the Grilled Lamb Chops:
7 In a bowl, combine the lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper and chili flakes. Toss to coat, cover and refrigerate 1 to 4 hours.
8 Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional grill, preheat to medium-high direct heat.
9 Place the lamb chops onto the grill and cook, undisturbed, until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the thickest part of each chop registers 135F for a medium center, around 3 more minutes. Transfer the lamb chops to a serving platter and let them rest at least 5 minutes before serving with the Ladolemono sauce and Roasted Lemon Potatoes.
