Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, oregano, salt, and black pepper.
Step 3. Arrange the wedges on a baking sheet in a single layer and roast for 35–40 minutes, turning halfway through, until golden and crispy.
Step 4. In a small bowl, combine the softened butter, garlic, parsley, rosemary, and lemon zest. Set aside.
Step 5. Pat the lamb chops dry with paper towels.
Step 6. Season the lamb chops with olive oil, salt, black pepper, garlic powder, rosemary, and thyme.
Step 7. Heat a large skillet or grill pan over medium-high heat.
Step 8. Cook the lamb chops for 3–4 minutes per side for medium-rare, or longer to your preferred doneness.
Step 9. Transfer the lamb chops to a plate and allow them to rest for 5 minutes.
Step 10. Top each lamb chop with a small spoonful of the garlic herb butter so it melts over the warm meat.
Step 11. In a large bowl, combine the lettuce, cucumber, red onion, and cherry tomatoes.
Step 12. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.
Step 13. Arrange the roasted potato wedges, garden salad, and lamb chops on serving plates.
Step 14. Serve immediately while the lamb is warm and juicy.
Storage and Reheating Tips
Store leftover lamb chops, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.
Keep any remaining garlic herb butter refrigerated for up to 1 week.
Reheat lamb chops gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
Reheat potato wedges in an oven or air fryer to restore their crisp texture.
For the freshest flavor and texture, prepare the salad fresh before serving and store dressing separately.
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