Lambchops with Rosemary Potatoes

Rosemary Potatoes
4 C new red potatoes, quartered
2 onions, peeled and thinly sliced
1 T finely chopped rosemary leaves
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Lambchops
6 chops, or 2 lamb leg steaks, 1" thick
1 onion, diced
1 T chopped green olives
1/4 tsp sage
1/4 tsp chopped fresh marjoram
1/2 C chicken broth
6 baby artichokes, tips trimmed and tough outer leaves removed
1 T tomato paste
1 T parsley
salt and freshly ground black pepper to taste

Preheat oven to 375 degrees
Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.
Bake potatoes in the preheated oven until tender, about 45 minutes.
Meanwhile, heat olive oil in a large skillet over high heat. Turn down and brown chops on both sides. Add the remaining onion, olives, sage, and marjoram and saute for 2 minutes. Reduce heat to medium-low, add chicken broth and cover and simmer for 30 minutes.
Stir artichokes, tomato paste, and parsley into skillet with lamb. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.