Herb-Grilled Lamb Chops with Golden Potato Wedges & Fresh Cucumber Salad

Instructions

Step 1: Preheat your grill to medium-high heat, about 400 degrees Fahrenheit. If using a stovetop grill pan, heat it over high heat until smoking slightly.

Step 2: In a small bowl, combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme leaves, 1 tsp salt, 1 tsp black pepper, smoked paprika, and lemon juice to create your herb marinade.

Step 3: Coat both sides of your lamb chops generously with the herb mixture and let them sit for 10 to 15 minutes while the grill heats.

Step 4: Toss potato wedges with 3 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, dried oregano, and garlic powder. Place them on the grill or in a preheated 400-degree oven for 25 to 30 minutes, stirring halfway through, until golden and crispy.

Step 5: Grill the lamb chops for 4 to 5 minutes per side for medium-rare doneness, depending on thickness. You’ll see beautiful caramelization and char marks form on the surface.

Step 6: While everything cooks, prepare your cucumber salad by combining sliced cucumber, halved cherry tomatoes, and thinly sliced red onion in a bowl.

Step 7: Dress the cucumber salad with 1 tbsp olive oil, 1 tbsp red wine vinegar, chopped fresh parsley, and salt and pepper to taste. Toss gently and set aside.

Step 8: Remove the lamb chops and potatoes from the heat when done. Arrange on a plate with the fresh cucumber salad, garnish with additional fresh rosemary sprigs if desired, and serve immediately.

Storage and Reheating Tips

Store leftover lamb chops and potato wedges in separate airtight containers in the refrigerator for up to 3 days. The cucumber salad is best enjoyed fresh but can be kept for 1 to 2 days, though the vegetables may soften slightly.

To reheat lamb chops, place them in a 350-degree oven for 8 to 10 minutes wrapped in foil to keep them tender and juicy. Avoid the microwave, as it can dry them out. Potato wedges can be crisped up in a 400-degree oven for about 5 minutes.

For meal prep, marinate your lamb chops the night before and store them in the refrigerator. This allows the flavors to deepen and makes cooking day even faster.