Ingredients
Method
Instructions
- Combine olive oil, minced garlic, paprika, dried rosemary, dried thyme, salt, and black pepper in a small bowl to create an aromatic paste.
- Coat each lamb chop generously on both sides with the garlic herb mixture. Let sit at room temperature for 10 to 15 minutes to allow flavors to penetrate the meat.
- Cut potatoes into even-sized wedges and toss with olive oil. Spread on a baking sheet in a single layer and roast at 400 degrees Fahrenheit for 20 to 25 minutes until golden and crispy on the edges.
- Heat a cast iron skillet over medium-high heat until very hot. Sear the herb-marinated lamb chops for 3 to 4 minutes on each side for medium-rare, creating a beautiful crust while keeping the inside tender and juicy.
- Arrange lettuce as the base, then layer cucumber slices, halved cherry tomatoes, and red onion slices on top for a fresh, cool contrast.
- Arrange seared lamb chops in the center of each plate with golden potato wedges alongside. Place the fresh salad on the other side and serve immediately.
Nutrition
Notes
For best results, let the lamb chops come to room temperature before searing for more even cooking. Don't skip the resting period after marinating, as it allows the herbs to fully infuse the meat. The potatoes can be started in the oven before you begin searing the lamb to keep everything timing together. For medium to well-done lamb, cook an additional 1 to 2 minutes per side.