Instructions
Step 1: Preheat your grill or grill pan to medium-high heat. Pat the lamb chops dry with paper towels.
Step 2: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper to create your herb marinade.
Step 3: Coat the lamb chops generously with the herb mixture on both sides. Let them sit for 10 minutes to absorb the flavors.
Step 4: Meanwhile, toss potato wedges with 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Place them on the grill alongside the chops.
Step 5: Grill the lamb chops for 4-5 minutes per side for medium-rare, depending on thickness. The potatoes will take about 15-20 minutes, turning occasionally until golden and tender.
Step 6: While everything cooks, prepare the cucumber salad by combining lettuce, sliced cucumber, cherry tomatoes, and red onion in a bowl.
Step 7: Dress the salad with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Toss gently to combine.
Step 8: Remove the lamb chops and potatoes from the grill when ready. Let the chops rest for a few minutes before serving with the salad.
Storage and Reheating Tips
Leftover lamb chops and potatoes can be refrigerated in an airtight container for up to 3 days. The fresh salad is best enjoyed immediately but keeps for 1-2 days when stored separately.
To reheat, place the lamb chops and potatoes in a 350°F oven for 8-10 minutes until warmed through. You can also reheat gently in a skillet over medium heat with a splash of olive oil.
For meal prep, marinate the lamb chops the night before and prepare the potatoes ahead. Keep the salad ingredients separate and assemble just before serving for maximum freshness and crunch.
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