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Garlic Butter Lamb Chops with Roasted Potato Wedges & Garden Salad

A delightful dish of savory lamb chops marinated in garlic butter, served with crispy roasted potato wedges and a fresh garden salad, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb rib chops Choose high-quality lamb for best flavor.
  • 2 tbsp olive oil For marinating the lamb.
  • 4 cloves garlic, minced Adds rich flavor.
  • 1 tsp rosemary, finely chopped Enhances the aroma.
  • 1 tsp thyme Pairs well with lamb.
  • 1 tsp paprika Adds warmth.
  • to taste Salt and black pepper For seasoning.
  • 4 tbsp unsalted butter, softened For garlic butter.
  • 1 clove garlic, minced For garlic butter.
  • 1 tbsp fresh parsley, chopped For garlic butter.
For the Potato Wedges
  • 1.5 lbs potatoes, cut into wedges Yukon gold or russet potatoes work well.
  • 1 tsp garlic powder For added flavor.
For the Garden Salad
  • 2 cups lettuce, chopped Base for the salad.
  • 1 medium cucumber, sliced Adds crunch.
  • 1/2 medium red onion, sliced into rings For sweetness.
  • 1 cup cherry tomatoes, halved Gives a pop of color.
  • 1 tbsp lemon juice To dress the salad.

Method
 

Marination
  1. In a large bowl, rub the lamb chops with olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and pepper. Allow them to marinate for 30 minutes.
Potato Preparation
  1. Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast at 425°F (220°C) for 35–40 minutes, turning them halfway through.
Garlic Butter Preparation
  1. In a bowl, mix the softened butter with the minced garlic, chopped parsley, and rosemary until smooth.
Cooking the Lamb
  1. Grill or sear the marinated lamb chops in a preheated skillet for 3–4 minutes per side until caramelized.
Serving
  1. Arrange the lamb chops, roasted potato wedges, fresh salad, and roasted cherry tomatoes on a serving plate.

Notes

For a dairy-free option, substitute butter with olive oil. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Always let lamb rest after cooking for moister meat.