Grilled Lamb Chops with Roasted Potatoes and Greek-style Salad
Grilled Lamb Chops with Roasted Potatoes and Greek-style Salad
Ingredients
For the Lamb Chops
- 4 garlic, cloves, minced
- 1 onion, small, thinly sliced
- 1 lemon, zested and juiced
- 60 ml olive oil
- 1 tablespoon dark brown spice blend, (e.g., curry powder or a mixed spice blend)
- 1 teaspoon lighter brown spice powder, (e.g., ground cumin or coriander)
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried herbs, (e.g., oregano or mixed Italian herbs)
- 8 lamb chops, cutlets, about 1.5 kg total
For the Roasted Potatoes
- 1 kg red potatoes
- 1 teaspoon salt, for boiling, plus more for seasoning
- 30 ml olive oil
- 1/2 teaspoon sea salt flakes, or to taste
- 1 teaspoon yellow spice powder, (e.g., turmeric or curry powder)
- 2 garlic, cloves, pressed
For the Greek-style Salad
- 1 cucumber, medium, cut into chunks
- 1/2 red onion, small, thinly sliced
- 2 tomatoes, medium, sliced into wedges
- 1/4 cup fresh herbs, chopped (e.g., parsley, mint, or dill)
- 100 g feta cheese, crumbled
- 30 ml olive oil
- 1/2 teaspoon dried oregano
Instructions
- 1
Prepare the lamb chop marinade: In a large metal mixing bowl, combine the minced garlic, thinly sliced onion, lemon zest, olive oil, dark brown spice blend, lighter brown spice powder, freshly ground black pepper, lemon juice, and dried herbs. Mix well.
⏱️ 10 min
- 2
Marinate the lamb chops: Add the lamb chops to the bowl with the marinade. Use your hands to thoroughly coat each chop. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 3
Prepare the potatoes for roasting: Cut the red potatoes into quarters or similar-sized chunks. Place them in a pot, add 1 teaspoon of salt, and cover with water. Bring to a boil over high heat and cook for 10-12 minutes, or until just tender but not mushy.
⏱️ 15 min
- 4
Drain and season potatoes: Drain the boiled potatoes thoroughly in a colander. Shake the colander gently to help dry the potatoes and rough up their edges slightly. Transfer the drained potatoes to a white baking dish. Drizzle with olive oil, sprinkle with sea salt flakes, yellow spice powder, and press fresh garlic over them. Toss to coat.
⏱️ 10 min
- 5
Roast the potatoes: Preheat your oven to 200°C (400°F). Roast the seasoned potatoes for 25-30 minutes, or until golden brown and slightly crispy, turning halfway through.
⏱️ 30 min•🌡️ 200
- 6
Prepare the Greek-style salad: In a large wooden salad bowl, combine the cucumber chunks, thinly sliced red onion, and tomato wedges. Add the chopped fresh herbs and crumbled feta cheese.
⏱️ 10 min
- 7
Chill the salad: Cover the salad bowl with plastic wrap and refrigerate until ready to serve.
⏱️ 5 min
- 8
Grill the lamb chops: Preheat a charcoal grill to medium-high heat. Place the marinated lamb chops directly on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness, turning with tongs to ensure even cooking and nice grill marks.
⏱️ 15 min
- 9
Finish and serve the salad: Just before serving, remove the salad from the refrigerator. Drizzle with olive oil and sprinkle with dried oregano. Mix thoroughly with two spatulas or serving utensils.
⏱️ 5 min
- 10
Assemble the meal: Arrange the grilled lamb chops, roasted potatoes, and Greek-style salad on plates. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Lamb Chops with Roasted Potatoes and Greek-style Salad
For the Lamb Chops
- 4 garlic, cloves, minced
- 1 onion, small, thinly sliced
- 1 lemon, zested and juiced
- 60 ml olive oil
- 1 tablespoon dark brown spice blend, (e.g., curry powder or a mixed spice blend)
- 1 teaspoon lighter brown spice powder, (e.g., ground cumin or coriander)
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried herbs, (e.g., oregano or mixed Italian herbs)
- 8 lamb chops, cutlets, about 1.5 kg total
For the Roasted Potatoes
- 1 kg red potatoes
- 1 teaspoon salt, for boiling, plus more for seasoning
- 30 ml olive oil
- 1/2 teaspoon sea salt flakes, or to taste
- 1 teaspoon yellow spice powder, (e.g., turmeric or curry powder)
- 2 garlic, cloves, pressed
For the Greek-style Salad
- 1 cucumber, medium, cut into chunks
- 1/2 red onion, small, thinly sliced
- 2 tomatoes, medium, sliced into wedges
- 1/4 cup fresh herbs, chopped (e.g., parsley, mint, or dill)
- 100 g feta cheese, crumbled
- 30 ml olive oil
- 1/2 teaspoon dried oregano
Instructions
- 1
Prepare the lamb chop marinade: In a large metal mixing bowl, combine the minced garlic, thinly sliced onion, lemon zest, olive oil, dark brown spice blend, lighter brown spice powder, freshly ground black pepper, lemon juice, and dried herbs. Mix well.
⏱️ 10 min - 2
Marinate the lamb chops: Add the lamb chops to the bowl with the marinade. Use your hands to thoroughly coat each chop. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 3
Prepare the potatoes for roasting: Cut the red potatoes into quarters or similar-sized chunks. Place them in a pot, add 1 teaspoon of salt, and cover with water. Bring to a boil over high heat and cook for 10-12 minutes, or until just tender but not mushy.
⏱️ 15 min - 4
Drain and season potatoes: Drain the boiled potatoes thoroughly in a colander. Shake the colander gently to help dry the potatoes and rough up their edges slightly. Transfer the drained potatoes to a white baking dish. Drizzle with olive oil, sprinkle with sea salt flakes, yellow spice powder, and press fresh garlic over them. Toss to coat.
⏱️ 10 min - 5
Roast the potatoes: Preheat your oven to 200°C (400°F). Roast the seasoned potatoes for 25-30 minutes, or until golden brown and slightly crispy, turning halfway through.
⏱️ 30 min•🌡️ 200 - 6
Prepare the Greek-style salad: In a large wooden salad bowl, combine the cucumber chunks, thinly sliced red onion, and tomato wedges. Add the chopped fresh herbs and crumbled feta cheese.
⏱️ 10 min - 7
Chill the salad: Cover the salad bowl with plastic wrap and refrigerate until ready to serve.
⏱️ 5 min - 8
Grill the lamb chops: Preheat a charcoal grill to medium-high heat. Place the marinated lamb chops directly on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness, turning with tongs to ensure even cooking and nice grill marks.
⏱️ 15 min - 9
Finish and serve the salad: Just before serving, remove the salad from the refrigerator. Drizzle with olive oil and sprinkle with dried oregano. Mix thoroughly with two spatulas or serving utensils.
⏱️ 5 min - 10
Assemble the meal: Arrange the grilled lamb chops, roasted potatoes, and Greek-style salad on plates. Serve immediately.
⏱️ 5 min