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

Simple, flavorful herb-grilled lamb chops served with crispy golden potato wedges and a fresh cucumber salad, perfect for a memorable summer dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Herb-Grilled Lamb Chops
  • 8 pieces lamb chops (loin or rib) tender and juicy
  • 3 tbsp olive oil for marinating and roasting
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp lemon zest
  • salt and freshly cracked black pepper to taste
For the Golden Potato Wedges
  • 4 medium Yukon gold potatoes cut into wedges
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • salt and pepper to taste
For the Fresh Cucumber Salad
  • 2 cups mixed lettuce
  • 0.5 whole cucumber sliced
  • 0.5 cup cherry tomatoes halved
  • 0.25 whole red onion thinly sliced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil for dressing
  • salt and pepper to taste

Equipment

  • Grill Pan or Outdoor Grill
  • baking sheet
  • Large bowl

Method
 

  1. Step 1: In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, lemon zest, salt, and freshly cracked pepper. Rub mixture evenly over each lamb chop. Cover and marinate for at least 30 minutes or up to 4 hours in the fridge.
  2. Step 2: Preheat oven to 425°F (220°C). Toss Yukon gold potato wedges with olive oil, paprika, dried oregano, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 30–35 minutes, turning once halfway, until golden and crispy.
  3. Step 3: Heat grill pan or outdoor grill to medium-high. Grill lamb chops for 3–4 minutes per side for medium-rare, adjusting for preferred doneness. Let lamb rest for 5 minutes after grilling.
  4. Step 4: In a large bowl, combine mixed lettuce, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine.
  5. Step 5: Plate grilled lamb chops with golden potato wedges and fresh cucumber salad. Spoon any flavorful juices from resting lamb over the meat before serving.

Notes

Marinate lamb chops ahead for deeper flavor. Substitute lamb with pork chops or chicken breasts if desired. Sweet potatoes make a tasty alternative for wedges. Add crumbled feta or goat cheese to the salad for creaminess, or toasted pine nuts for crunch. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat potatoes in oven or air fryer for crispiness; warm lamb gently to avoid drying. Salad best enjoyed fresh but can be stored separately for up to a day.