Instructions
step 1 In a bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper.
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step 2 Rub the marinade over the lamb chops and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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step 3 Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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step 4 Toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
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step 5 Spread the wedges on the baking tray and roast for 30–35 minutes, turning halfway through, until golden and crispy.
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step 6 While the potatoes cook, preheat a grill pan or outdoor grill over medium-high heat.
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step 7 Grill the lamb chops for about 3–4 minutes per side for medium-rare, or longer depending on your preferred doneness.
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step 8 In a bowl, combine cucumber slices, cherry tomatoes, and red onion.
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step 9 Drizzle the salad with olive oil and lemon juice, then season with salt and black pepper and toss gently.
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step 10 Serve the grilled lamb chops with the crispy potato wedges and fresh cucumber salad.
Storage and Reheating Tips
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 160°C (325°F) oven until warmed through to avoid drying out the meat. Potato wedges can be reheated in the oven or air fryer to restore their crispiness. The cucumber salad is best eaten fresh, but it can be kept refrigerated for up to 24 hours.
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