In a bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of chopped rosemary, salt, and pepper. Rub this mixture all over the lamb chops and let them marinate for at least 30 minutes.

Preheat your oven to 400°F (200°C). In a large bowl, combine the halved baby potatoes, 3 tablespoons of olive oil, 4 minced garlic cloves, 1/2 cup of grated Parmesan cheese, salt, and pepper. Toss until the potatoes are evenly coated.

Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Drizzle hot honey and lime juice over the shrimp, stirring to coat. Cook for an additional minute, then season with salt to taste.

Heat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes before serving.

Plate the lamb chops alongside the hot honey shrimp and garlic Parmesan roasted potatoes. Garnish with fresh parsley if desired.