Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into wedges, then pat dry thoroughly.
Step 3: In a bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, black pepper, and oregano.
Step 4: Spread the wedges on a baking sheet lined with parchment paper.
Step 5: In another bowl, combine melted butter, minced garlic, rosemary, thyme, salt, and black pepper.
Step 6: Rub the herb mixture evenly over the lamb chops.
Step 7: Heat a grill pan or skillet over medium-high heat.
Step 8: Sear the lamb chops for 3–4 minutes per side until nicely browned and cooked to your preferred doneness.
Step 9: Roast the potato wedges for 30–35 minutes, flipping halfway through until crispy and golden.
Step 10: Arrange the lettuce, cucumber slices, tomato slices, and red onion rings on serving plates.
Step 11: Place the grilled lamb chops and roasted potato wedges alongside the fresh salad.
Step 12: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftover lamb chops and potato wedges in separate airtight containers in the refrigerator for up to 3 days.
Reheat the lamb chops in a skillet or oven over medium heat until warmed through. Avoid overcooking to keep the meat tender.
Reheat potato wedges in the oven or air fryer at 375°F for several minutes until crispy again.
Fresh salad ingredients should be stored separately and served chilled for the best freshness and texture.
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