Instructions
Step 1: In a bowl, combine olive oil, garlic powder, paprika, parsley, rosemary, thyme, salt, and black pepper.
Step 2: Rub the seasoning mixture evenly over the lamb chops.
Step 3: Let the lamb marinate for at least 20 minutes.
Step 4: Preheat the oven to 400°F (200°C).
Step 5: Place the potato wedges on a baking tray and drizzle with vegetable oil.
Step 6: Season the potatoes with paprika and salt, then toss well.
Step 7: Bake the potato wedges for 30 to 35 minutes until golden and crispy.
Step 8: Heat a skillet or grill pan over medium-high heat.
Step 9: Cook the lamb chops for 3 to 4 minutes per side until browned and cooked to your preferred doneness.
Step 10: Melt butter in the skillet and sauté the minced garlic until fragrant.
Step 11: Spoon the garlic butter sauce over the lamb chops.
Step 12: In a salad bowl, combine lettuce, cucumber slices, tomato slices, and red onion.
Step 13: Drizzle the salad with olive oil and lemon juice.
Step 14: Arrange the lamb chops, potato wedges, and salad on serving plates.
Step 15: Serve immediately while hot.
Storage and Reheating Tips
Store leftover lamb chops and potato wedges in airtight containers in the refrigerator for up to 3 days.
Keep the salad ingredients separate for maximum freshness.
Reheat the lamb chops in a skillet or oven over medium heat until warmed through.
Reheat potato wedges in the oven or air fryer to restore crispiness.
Fresh salad is best prepared just before serving and should not be reheated.
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