Pre-heat your grill.
Take a cutting or chopping board and place the lean lamb rump or loin chops in it. Season the chops lightly with salt and freshly milled black pepper.
Shift the chops to the pre-heat grill rack. Cook them for the next 14 to 16 minutes or finely grilled, turning occasionally.
In the meantime, grab a large non-sticking frying pan and pour some cooking oil into it. Heat the oil and add in sun-dried tomatoes and finely chopped garlic. Now, fry the garlic-tomato mixture for 2 to 3 minutes and remove from heat. Stir in the freshly chopped chives and set aside for some time.
Get back to the grilling chops and remove them from the grill. Transfer the grilled chops to a large serving platter and spoon over the garlic-tomato mixture. Top with the pan juices and sprinkle over the Feta cheese.
Pour one to two tablespoon cooking oil into a frying pan and heat it over medium heat. Place the peeled potato wedges it in and fry them until lightly brown and crispy. Drain the fried potato wedges until oil free and place them on one side of the salad on the platter.
Your salad is all set; dish up with some crisp green salad and enjoy.