Instructions
step 1 In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to create the marinade. /n
step 2 Coat the lamb chops thoroughly with the marinade and let them rest for at least 30 minutes to absorb the flavors. /n
step 3 Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper. /n
step 4 Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. /n
step 5 Spread the potato wedges on the tray and roast for 30–35 minutes, turning halfway through, until golden and crispy. /n
step 6 Heat a grill pan or outdoor grill over medium-high heat. /n
step 7 Grill the lamb chops for about 3–4 minutes per side for medium-rare, or longer depending on your preferred doneness. /n
step 8 Remove the lamb chops from the grill and allow them to rest for 5 minutes before serving. /n
step 9 In a bowl, combine sliced cucumber, cherry tomatoes, and red onion. /n
step 10 Drizzle the salad with olive oil and lemon juice, then season with salt and pepper and toss gently. /n
step 11 Serve the grilled lamb chops with crispy potato wedges and the fresh cucumber salad on the side.
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 325°F (160°C) oven to maintain tenderness. Potato wedges can be reheated in the oven or air fryer to restore crispiness. The cucumber salad is best enjoyed fresh but can be refrigerated for up to 24 hours in a sealed container.
Continue on the next page