Instructions
step 1 In a bowl combine olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon juice to create the marinade.
/n step 2 Coat the lamb chops with the marinade and refrigerate for at least 1 hour, preferably 3–4 hours.
/n step 3 Preheat the oven to 425°F (220°C).
/n step 4 Toss the potato wedges with olive oil, salt, black pepper, and paprika.
/n step 5 Spread the potatoes on a baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy.
/n step 6 Preheat a grill or grill pan to medium-high heat.
/n step 7 Remove the lamb chops from the marinade and place them on the grill.
/n step 8 Grill for about 3–4 minutes per side until nicely charred and cooked to your preferred doneness.
/n step 9 Remove the lamb chops from the grill and let them rest for 5 minutes.
/n step 10 In a bowl combine cucumber slices, cherry tomatoes, and red onion.
/n step 11 Drizzle the salad with olive oil and red wine vinegar and season with salt.
/n step 12 Toss gently and sprinkle with fresh parsley.
/n step 13 Plate the grilled lamb chops with the roasted potato wedges and cucumber salad.
Storage and Reheating Tips
Store leftover lamb chops, potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days. Reheat lamb chops gently in a skillet over medium-low heat with a small amount of olive oil or butter to keep them tender. Potato wedges can be reheated in the oven or air fryer at 375°F for about 6–8 minutes to restore crispiness. The cucumber salad is best eaten fresh but can be stored for up to 1 day in the refrigerator.
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