Preheat your oven to 200°C (400°F).
In a mixing bowl, combine olive oil, garlic, lemon juice, dill, oregano, salt, pepper, and paprika to create a marinade.
Add the lamb chops to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
While the lamb is marinating, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a fork or in a food processor until creamy.
On a baking tray, arrange the marinated lamb, zucchini, and asparagus. Drizzle with any remaining marinade.
Roast in the preheated oven for 20-25 minutes, or until the lamb reaches an internal temperature of 60°C (140°F) for medium-rare. The vegetables should be tender but firm.
Let the lamb rest for about 10 minutes before slicing.
Serve the sliced lamb over a bed of sweet potato mash, garnished with fresh dill and a wedge of lemon on the side.
