Go Back

Herb-Grilled Lamb Chops

A deliciously balanced meal combining flavorful marinated lamb with crispy potato wedges and a refreshing cucumber salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Lamb
  • 8 pieces lamb chops (loin or rib) A rich source of protein.
  • 3 tablespoons olive oil (for lamb) Helps keep the lamb juicy.
  • 3 cloves garlic, minced Adds robust flavor.
  • 1 tablespoon fresh rosemary, chopped Enhances flavor and provides anti-inflammatory benefits.
  • 1 tablespoon fresh thyme, chopped Enhances flavor and provides anti-inflammatory benefits.
  • 1 teaspoon lemon zest Adds a bright, fresh flavor.
  • Salt & freshly cracked black pepper Essential for enhancing flavors.
For the Potatoes
  • 4 medium Yukon Gold potatoes, cut into wedges Creamy and flavorful, perfect for roasting.
  • 2 tablespoons olive oil (for potatoes) Adds flavor and promotes crispiness.
  • 1 teaspoon paprika Contributes to flavor.
  • 1 teaspoon dried oregano Adds flavor.
  • Salt & pepper to taste For seasoning.
For the Cucumber Salad
  • 2 cups mixed lettuce Adds crunch and nutrition.
  • 1/2 piece cucumber, sliced Fresh addition to the salad.
  • 1/2 cup cherry tomatoes, halved Enhances flavor and adds color.
  • 1/4 piece red onion, thinly sliced Adds vibrancy to the salad.
  • 1 tablespoon olive oil (for salad) Light dressing for the salad.
  • 1 tablespoon lemon juice Enhances the flavor of the salad.
  • Pinch of salt & pepper For seasoning.

Method
 

Marinate the Lamb
  1. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper. Rub this mix over the lamb chops and marinate for at least 30 minutes or up to 4 hours.
Roast the Potato Wedges
  1. Preheat your oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, oregano, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through.
Grill the Lamb
  1. Heat a grill pan or outdoor grill to medium-high heat. Grill the marinated lamb chops for 3–4 minutes on each side for medium-rare. Allow to rest for 5 minutes.
Toss the Fresh Salad
  1. In a mixing bowl, combine mixed lettuce, sliced cucumber, halved cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then toss gently and season with salt and pepper.
Plate & Serve
  1. Arrange potato wedges on one side of the plate, grilled lamb chops in the center, and fresh salad alongside. Spoon some resting juices over the lamb before serving.

Notes

This recipe is great for meal prep. Leftovers can be stored in the refrigerator for up to 3 days. You can substitute sweet potatoes for a healthier variation.