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

Instructions

Step 1: Preheat your grill to medium-high heat, around 400°F. Pat the lamb chops dry with paper towels and season generously with salt and pepper on both sides.

Step 2: In a small bowl, combine 3 tablespoons olive oil, minced garlic, Dijon mustard, and chopped fresh herbs. Brush this mixture evenly over both sides of each lamb chop.

Step 3: Toss the potato wedges with paprika, garlic powder, 1 tablespoon olive oil, salt, and pepper. Place them in a grill basket or directly on the grill grate if using a vegetable grate. Grill for 15-18 minutes, stirring occasionally, until golden and crispy.

Step 4: Once potatoes are halfway done, place the lamb chops on the hot grill. Cook for 4-5 minutes on the first side for medium-rare, then flip and cook another 3-4 minutes on the second side. The internal temperature should reach 130-135°F for medium-rare.

Step 5: While the meat rests, prepare the salad by combining the lettuce, cucumber slices, red onion, and tomato slices in a large bowl.

Step 6: Drizzle the salad with fresh lemon juice and extra virgin olive oil, then season with salt and pepper. Toss gently to combine.

Step 7: Remove the lamb chops from the grill and let them rest for 2-3 minutes. Arrange on a serving plate alongside the golden potato wedges and fresh cucumber salad. Garnish with extra fresh rosemary sprigs for a beautiful presentation.

Storage and Reheating Tips

Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Store the salad separately to prevent it from becoming soggy.

To reheat lamb chops, place them on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. Avoid the microwave to maintain the tender texture and prevent drying out.

Potato wedges are best reheated in the oven at 375°F for 8-10 minutes to restore their crispy exterior. For the best results, enjoy the cucumber salad fresh, as it doesn’t keep well once dressed.

You can prepare the herb marinade and chop vegetables the morning of, then grill everything fresh when you’re ready to eat for maximum flavor and texture.