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Garlic Butter Lamb Chops served with roasted potato wedges and garden salad

Garlic Butter Lamb Chops with Roasted Potato Wedges & Garden Salad

A delightful Mediterranean dish featuring tender garlic butter lamb chops, crispy roasted potato wedges, and a refreshing garden salad.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb rib chops Choose bright red chops with good marbling.
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp rosemary, finely chopped
  • 1 tsp thyme
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 4 tbsp unsalted butter, softened
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
For the Potato Wedges
  • 1.5 lbs potatoes, cut into wedges Choose firm, unblemished ones.
  • 1 tsp garlic powder
For the Garden Salad
  • 2 cups lettuce, chopped
  • 1 piece cucumber, sliced
  • 0.5 piece red onion, sliced into rings
  • 1 cup cherry tomatoes, halved
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Rub the lamb chops with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Let them marinate for 30 minutes.
  2. Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper.
Cooking
  1. Roast the potato wedges at 425°F (220°C) for 35–40 minutes, turning them halfway through.
  2. In a bowl, mix the softened butter, minced garlic, chopped parsley, and rosemary until smooth.
  3. Grill or sear the marinated lamb chops for 3–4 minutes per side until caramelized. Top each chop with the garlic herb butter while they rest.
Serving
  1. Arrange the lamb chops, roasted potato wedges, fresh salad, and roasted cherry tomatoes on a serving plate.

Notes

Serve with a light red wine and garnish with extra parsley. Store leftovers in an airtight container for up to three days.