Description
Experience the succulent flavors of herb-grilled lamb chops served with crispy golden potato wedges and a refreshing cucumber salad.
Ingredients
Scale
- 4 lamb chops
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, cut into wedges
- 1 cucumber, diced
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- Marinate lamb chops with olive oil, rosemary, thyme, garlic, salt, and pepper for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the lamb chops for 4-5 minutes on each side for medium rare.
- Meanwhile, boil the potato wedges until tender, then drain and toss with olive oil, salt, and pepper. Bake at 425°F until golden brown.
- In a bowl, combine cucumber, vinegar, lemon juice, and dill. Mix well.
- Serve the grilled lamb chops with potato wedges and cucumber salad on the side.
Notes
- For a spicier kick, add red pepper flakes to the marinade.
- Let the lamb chops rest for a few minutes before serving to retain their juices.
Nutrition
- Serving Size: 1 lamb chop with sides
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Herb-Grilled Lamb Chops, Potato Wedges, Cucumber Salad