Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2. Toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper.
Step 3. Spread the potatoes on the baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 4. In a bowl, combine olive oil, minced garlic, parsley, rosemary, thyme, salt, black pepper, and garlic powder.
Step 5. Rub the herb mixture evenly over the lamb chops and let them marinate for 20–30 minutes.
Step 6. Heat a large skillet or grill pan over medium-high heat.
Step 7. Cook the lamb chops for 3–4 minutes per side for medium-rare, or longer depending on your preferred doneness.
Step 8. Transfer the lamb chops to a plate and let them rest for 5 minutes.
Step 9. In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, and red onion.
Step 10. Whisk together the olive oil, lemon juice, salt, and black pepper for the salad dressing.
Step 11. Toss the salad gently with the dressing just before serving.
Step 12. Arrange the lamb chops, roasted potato wedges, and garden salad on serving plates.
Step 13. Garnish the lamb chops with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover lamb chops, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the lamb chops in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Roasted potatoes can be reheated in an oven or air fryer to restore their crisp texture.
Keep the salad undressed if storing leftovers and add dressing just before serving.
Cooked lamb chops can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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