Description
Juicy grilled lamb chops paired with crispy golden potato wedges, seasoned with garlic, rosemary, and paprika. A hearty, flavorful meal that feels both rustic and impressive, perfect for weeknights or gatherings.
Ingredients
Scale
- 8 small lamb rib chops (about 800 grams total)
- 4 large russet potatoes (about 1 kilogram), cut into wedges
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 220 degrees Celsius and heat grill or grill pan over medium high heat.
- In a large bowl, toss potato wedges with 2 tablespoons olive oil, half the garlic, paprika, 1 teaspoon salt, and half the black pepper until evenly coated.
- Spread the wedges in a single layer on a parchment-lined baking sheet.
- Rub lamb chops with remaining olive oil, garlic, rosemary, salt, and black pepper, coating evenly.
- Roast potatoes for 35 minutes, flipping halfway through. Grill lamb chops for 3 to 4 minutes per side for medium rare, or adjust to desired doneness.
- Remove lamb from grill and let rest for 5 minutes before serving.
- Serve lamb chops hot with crispy potato wedges.
Notes
- Pat potatoes completely dry before roasting to ensure crispiness.
- Do not overcrowd the baking sheet, use two trays if needed.
- Allow lamb to rest before serving to keep it juicy.
- Use a meat thermometer for precise doneness, about 57 degrees Celsius for medium rare.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 42 g
- Saturated Fat: 14 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 125 mg
Keywords: grilled lamb chops, crispy potato wedges, lamb dinner, Mediterranean lamb, roasted potatoes