Pan-Roasted Lamb Chops With Mashed Potato Cake

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2 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

2 pounds plum tomatoes—peeled, quartered lengthwise and seeded

1/2 cup small green olives, such as Picholine, pitted and chopped

1/2 cup brine-cured black olives, such as Gaeta, pitted and chopped

1 garlic clove, minced

1 teaspoon grated lemon zest

1/4 cup chopped fresh basil

2 tablespoons vegetable oil

Eight 6-ounce bone-in lamb loin chops

Mashed Potato Cake

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