Instructions
Step 1: Preheat your grill to medium-high heat, about 400-450°F. While it heats, pat the lamb chops dry with paper towels.
Step 2: In a small bowl, mix together salt, black pepper, garlic powder, dried rosemary, and paprika. Brush the lamb chops with 1 tablespoon of olive oil, then rub the spice mixture generously on both sides.
Step 3: Toss the potato wedges with 1 tablespoon of olive oil, salt, and pepper. Place them on the grill in a single layer and cook for 12-15 minutes, stirring occasionally until golden and crispy.
Step 4: Once the wedges are halfway done, place the lamb chops on the grill. Cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare doneness. Adjust time based on thickness and desired doneness.
Step 5: While the lamb and wedges finish cooking, prepare the salad. Combine lettuce, tomatoes, cucumber, and red onion in a large bowl.
Step 6: Dress the salad with olive oil and balsamic vinegar, then season with salt and pepper to taste and toss gently.
Step 7: Remove the lamb chops and wedges from the grill and let the chops rest for 2-3 minutes before serving. Plate everything together and enjoy immediately.
Storage and Reheating Tips
Store leftover lamb chops and wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy.
To reheat the lamb chops, place them in a 350°F oven for about 8-10 minutes until warmed through. Alternatively, reheat gently on the stovetop over medium heat with a little olive oil to retain moisture.
Reheat the potato wedges in the oven at 375°F for 5-7 minutes to restore their crispiness. For best results, enjoy the salad fresh, but you can store dressed salad in an airtight container for up to one day.
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