Instructions
Step 1: In a small bowl, combine 2 tbsp olive oil, minced garlic, dried rosemary or thyme, salt, and black pepper to create a marinade.
Step 2: Rub the marinade generously over all sides of the lamb chops and let them sit for 10 minutes while you prepare the sides.
Step 3: Toss potato wedges with 1 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and roast at 400°F for 20-25 minutes until golden and crispy, stirring halfway through.
Step 4: Heat a grill or grill pan over medium-high heat until very hot. Grill the lamb chops for 3-4 minutes per side for medium-rare doneness.
Step 5: While the chops cook, combine lettuce, cucumber slices, cherry tomatoes, and red onion in a large bowl.
Step 6: Dress the salad with 1 tbsp vinaigrette and toss gently to combine.
Step 7: Plate the lamb chops with potato wedges on one side and the fresh salad on the other. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover lamb chops and potatoes in separate airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh and should not be stored with dressing.
Reheat the lamb chops gently in a 300°F oven for 5-10 minutes to keep them tender and juicy. Crispy potato wedges can be reheated in a 375°F oven for 10 minutes to restore their crunch.
For the best texture, prepare the salad fresh right before serving, even if you’re using leftover components.
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