Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 4
Introduction
Garlic herb grilled lamb chops recipe with crispy roasted potato wedges and fresh garden salad is a flavorful Mediterranean-inspired dinner that's perfect for family meals or special occasions. Tender lamb chops are marinated in garlic, rosemary, thyme, and olive oil before being grilled until beautifully charred and juicy. Served with crispy roasted potato wedges and a refreshing cucumber tomato salad, this complete meal delivers the perfect balance of rich, savory flavors and fresh vegetables. For the most tender lamb, allow the meat to marinate for at least one hour and rest for a few minutes after grilling before serving.
Ingredients
For the Lamb Chops:
- 8 lamb chops (about 2 lb / 900 g)
- 3 tablespoons olive oil (45 ml)
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon chopped fresh rosemary (4 g)
- 1 tablespoon chopped fresh thyme (4 g)
- 1 teaspoon dried oregano (2 g)
- 1 teaspoon paprika (2 g)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (1 g)
For the Potato Wedges:
- 4 medium russet potatoes, cut into wedges
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon garlic powder (2 g)
- 1 teaspoon smoked paprika (2 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
For the Garden Salad:
- 2 cups mixed lettuce (60 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 medium cucumber, sliced (200 g)
- 1/4 red onion, thinly sliced (40 g)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- Salt and black pepper to taste
Step-by-Step Instructions
- Marinate the lamb. Combine the olive oil, garlic, lemon juice, rosemary, thyme, oregano, paprika, salt, and black pepper in a bowl. Coat the lamb chops thoroughly and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Roast the potatoes. Preheat the oven to 425°F (220°C). Toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange on a baking sheet and roast for 30–35 minutes, turning halfway through, until crispy and golden.
- Grill the lamb chops. Heat a grill or grill pan over medium-high heat. Cook the lamb chops for 3–4 minutes per side for medium-rare, or until your preferred doneness. The internal temperature should reach 145°F (63°C) for medium-rare.
- Rest the lamb. Transfer the grilled lamb chops to a plate and let them rest for 5 minutes to keep the meat juicy and tender.
- Prepare the salad. Toss the lettuce, cherry tomatoes, cucumber, and red onion with olive oil, lemon juice, salt, and black pepper until evenly coated.
- Assemble the plates. Arrange the crispy potato wedges, grilled lamb chops, and fresh garden salad on serving plates.
- Serve. Garnish with fresh rosemary or parsley and enjoy immediately while the lamb is hot and juicy and the potatoes are crisp.
FAQs
Can I cook the lamb chops in a skillet?
Yes. A hot cast-iron skillet works perfectly. Cook the lamb chops for 3–4 minutes per side, depending on thickness and desired doneness.
How long should I marinate the lamb?
Marinate for at least 1 hour, but overnight provides the richest flavor and the most tender meat.
How do I store leftovers?
Store the lamb chops and potato wedges in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or skillet, and prepare the salad fresh before serving.
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