Toss lamb chops with 3 tbsp. olive oil, thyme, garlic and salt and pepper. Let marinate for 2 to 4 hours. In bowl, toss eggplant, red onions, balsamic vinegar, 1 tbsp. olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400 degrees until dark golden brown and tender. Remove and cool to room temperature. Chop vegetables into 1-inch cubes and toss in bowl with cherry tomatoes and roasted garlic paste. Add salt and pepper to taste. Set aside at room temperature. While grilling lamb chops, peel and cube potatoes (do not soak in water). Heat 1/4-inch covering of olive oil in a skillet and cook the Idaho Potatoes in skillet for approx. 5 minutes, tossing when bottoms are crisp and golden brown. Remove when all are tender, yet crisp, golden brown all around. Drain on paper towel and season with salt and pepper. For each portion, place eggplant salad in center of plate with 2 lamb chops centered on top; place potatoes around the salad and chops. Drizzle rosemary oil and balsamic vinegar on top of the potatoes. Garnish with chive sticks
Ready in 4 ½ hours