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

Delicious herb-marinated lamb chops grilled to perfection, served with crispy golden potato wedges and a refreshing cucumber salad—an easy and impressive summer dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb rib chops tender and flavorful, perfect for grilling
  • 3 tbsp olive oil for marinade
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt for marinade
  • 1 tsp black pepper for marinade
  • 0.5 tsp smoked paprika
  • 1 tbsp lemon juice
For the Golden Potato Wedges
  • 4 large Yukon gold potatoes cut into wedges
  • 3 tbsp olive oil for roasting
  • 1 tsp salt for potato wedges
  • 1 tsp black pepper for potato wedges
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
For the Fresh Cucumber Salad
  • 1 large cucumber sliced
  • 1 cup cherry tomatoes halved
  • 0.25 unit red onion thinly sliced
  • 1 tbsp olive oil for dressing
  • 1 tbsp red wine vinegar for dressing
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste for salad

Equipment

  • Grill or Grill Pan
  • baking sheet
  • Large bowl

Method
 

  1. Step 1: In a bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, salt, black pepper, and smoked paprika. Rub marinade evenly over lamb chops. Cover and marinate for at least 30 minutes.
  2. Step 2: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, salt, black pepper, oregano, and garlic powder. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until crispy and golden.
  3. Step 3: Heat grill or grill pan over medium-high heat. Grill lamb chops 3–4 minutes per side for medium-rare. Let rest 5 minutes before serving.
  4. Step 4: In a bowl, combine cucumber slices, cherry tomatoes, and red onion. Drizzle with olive oil and red wine vinegar. Add chopped parsley, salt, and pepper. Toss gently and chill until ready to serve.
  5. Step 5: Plate lamb chops with potato wedges and cucumber salad. Garnish with lemon wedge or rosemary sprigs if desired. Serve immediately.

Notes

Marinate lamb chops overnight for deeper flavor. Use a grill pan or cast-iron skillet if no grill is available. Reheat potato wedges in oven or air fryer for best crispiness. Store leftovers in airtight containers: lamb and potatoes up to 3 days, cucumber salad up to 1 day.