Instructions
Step 1. In a bowl, combine olive oil, garlic, parsley, rosemary, thyme, salt, black pepper, and lemon juice.
Step 2. Coat the lamb chops with the marinade and refrigerate for at least 30 minutes.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the potato wedges with olive oil, garlic powder, paprika, rosemary, salt, and black pepper.
Step 5. Arrange the wedges on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crispy.
Step 6. Remove the lamb chops from the refrigerator 15 minutes before cooking.
Step 7. Heat a large skillet over medium-high heat.
Step 8. Sear the lamb chops for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
Step 9. Add the butter to the skillet during the final minute of cooking and spoon it over the lamb chops.
Step 10. Transfer the lamb chops to a plate and let them rest for 5 minutes.
Step 11. In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.
Step 12. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
Step 13. Drizzle the dressing over the salad and toss gently.
Step 14. Arrange the roasted potato wedges, lamb chops, and garden salad on serving plates.
Step 15. Spoon any remaining garlic herb butter from the skillet over the lamb chops.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store leftover lamb chops, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.
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 for 5–7 minutes to restore crispness.
Store salad and dressing separately and consume within 2 days for best freshness.
Cooked lamb chops can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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