Instructions
Step 1. In a bowl, combine the olive oil, garlic, rosemary, thyme, oregano, salt, black pepper, and lemon juice.
Step 2. Rub the marinade all over the lamb chops and refrigerate for at least 30 minutes, or up to 4 hours.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the potato wedges with olive oil, garlic powder, parsley, salt, and black pepper.
Step 5. Spread the potatoes on a baking sheet in a single layer.
Step 6. Roast the potatoes for 35 to 40 minutes, turning halfway through, until golden brown and crispy.
Step 7. While the potatoes roast, prepare the salad by combining the mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl.
Step 8. Whisk together the olive oil, lemon juice, oregano, salt, and black pepper, then drizzle over the salad just before serving.
Step 9. Heat a large cast-iron skillet or grill pan over medium-high heat.
Step 10. Sear the lamb chops for 3 to 4 minutes per side for medium-rare, or longer to your preferred doneness.
Step 11. Transfer the lamb chops to a plate and let them rest for 5 minutes.
Step 12. Arrange the roasted potatoes and fresh salad on serving plates.
Step 13. Place the lamb chops alongside the potatoes and salad.
Step 14. Serve immediately while warm.
Storage and Reheating Tips
Store leftover lamb chops, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the lamb chops and potatoes in a 350°F (175°C) oven for 8 to 10 minutes or until warmed through.
For best results, avoid microwaving the lamb chops, as they may become tough.
Prepare the salad fresh whenever possible, as dressed greens will soften during storage.
Cooked lamb chops can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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