Go Back
Herb-grilled lamb chops served with golden potato wedges and cucumber salad

Herb-Grilled Lamb Chops with Golden Potato Wedges & Fresh Cucumber Salad

A fantastic meal that balances the rich taste of lamb with crispy potato wedges and a refreshing salad, perfect for weeknight dinners or special gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb chops (loin or rib) Use your preferred cut of lamb.
  • 3 tablespoons olive oil For marinating.
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped Use fresh herbs for best flavor.
  • 1 tablespoon fresh thyme, chopped Use fresh herbs for best flavor.
  • 1 teaspoon lemon zest
  • to taste Salt & freshly cracked black pepper For seasoning.
For the Potato Wedges
  • 4 medium Yukon gold potatoes, cut into wedges Choose firm potatoes.
  • 2 tablespoons olive oil For tossing the potato wedges.
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste Salt & pepper For seasoning.
For the Fresh Salad
  • 2 cups mixed lettuce
  • 1/2 piece cucumber, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 piece red onion, thinly sliced
  • 1 tablespoon olive oil For dressing the salad.
  • 1 tablespoon lemon juice
  • a pinch salt & pepper For seasoning.

Method
 

Marinate the Lamb
  1. In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Rub this mixture generously over the lamb chops and let them marinate for at least 30 minutes.
Roast the Potato Wedges
  1. Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, paprika, oregano, salt, and pepper. Spread them evenly on a baking sheet and roast for 30–35 minutes, flipping them halfway through.
Grill the Lamb
  1. Heat a grill pan or outdoor grill to medium-high. Cook the lamb chops for 3–4 minutes on each side for medium-rare. Let the chops rest for 5 minutes before serving.
Toss the Fresh Salad
  1. In a large bowl, combine mixed lettuce, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then season lightly with salt and pepper.
Plate & Serve
  1. Arrange the potato wedges, lamb chops, and salad on a plate, spooning any resting juices over the lamb for extra flavor.

Notes

For even richer flavor, marinate the lamb for a few hours or overnight. Ensure the potato wedges are well-spaced on the baking sheet to achieve a crispy texture. Use fresh herbs and vegetables for enhanced taste.