Pat the lamb chops dry with paper towels. Combine minced garlic, rosemary, and thyme in a small bowl, then massage this mixture onto both sides of each chop. Season generously with salt and fresh cracked black pepper. Let rest for about 10 minutes before cooking.

Preheat oven to 400 degrees Fahrenheit. Toss potato wedges with olive oil, paprika, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25 to 30 minutes until golden and crispy.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot. Add olive oil and let shimmer. Carefully place lamb chops in the pan and sear for 3 to 4 minutes per side without moving them. About 30 seconds before removing, add butter and tilt the pan to baste the chops. Cook until internal temperature reaches 130 to 135 degrees Fahrenheit for medium-rare. Let rest for 5 minutes before serving.

Arrange fresh lettuce leaves as the base on your plate. Layer thin cucumber slices, halved cherry tomatoes, and thin red onion slices. Drizzle lightly with vinaigrette dressing just before serving.

Divide roasted potatoes among serving plates. Place seared lamb chops on top or alongside. Arrange fresh salad on each plate. Serve immediately while the lamb and potatoes are warm and the salad is crisp.