Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
Season the meat with sea salt and ground black pepper. Heat 2 tbsp oil in a large frying pan and brown the meat on all sides. Transfer to a baking tray.
Arrange the potatoes, onions and garlic around the lamb and drizzle over the remaining oil. Sprinkle over 1 tbsp of dried herbs and season with salt and ground black pepper. Cook in the oven for around 35 minutes until done.
Meanwhile, mix the diced bread with the butter and the rest of the herbs. Put in the refrigerator until ready to use.
Take the lamb and vegetables out of the oven and keep the vegetables warm. Turn the oven to grill. Spread the bread mixture over the lamb and grill on a rack in the oven for around 2 minutes.
Cut the meat into chops and arrange on plates with the vegetables.
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