Instructions
Step 1: Preheat your grill to medium-high heat, about 5-7 minutes before cooking.
Step 2: In a small bowl, combine 2 tbsp olive oil, minced garlic, rosemary, thyme, paprika, black pepper, salt, and lemon juice to create your lamb marinade.
Step 3: Rub the marinade generously onto all sides of the lamb chops and let them sit for 10 minutes while you prepare the other components.
Step 4: Toss your potato wedges with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper in a separate bowl.
Step 5: Place potato wedges on the grill in a single layer and cook for 15-20 minutes, stirring occasionally, until golden and crispy on the edges.
Step 6: Once the potatoes are almost done, place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or longer if you prefer them more cooked.
Step 7: While the meat cooks, prepare your salad by combining lettuce, cucumber, cherry tomatoes, and red onion in a bowl.
Step 8: Dress the salad with 1 tbsp olive oil, 1 tsp lemon juice, salt, and pepper just before serving.
Step 9: Remove the lamb chops and potatoes from the grill and arrange on a plate with the fresh salad. Serve immediately while everything is warm.
Storage and Reheating Tips
Leftover lamb chops and potato wedges can be refrigerated in an airtight container for up to 3 days. The fresh salad is best enjoyed immediately but can be kept separately for a day.
To reheat, place the lamb chops and potatoes on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. This method helps restore their crispiness much better than microwaving.
For meal prep, marinate your lamb chops the night before and store them in the refrigerator. Prepare the potato marinade separately and combine everything just before grilling for the freshest flavors.
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