Herb-Crusted Lamb Chop Salad with Garlic Potatoes and Baguette

Transport your taste buds to the south of France with this vibrant lamb chop Niçoise-inspired salad. Tender lamb chops are seasoned with aromatic herbes de Provence and pan-seared to perfection, then served atop a bed of crisp lettuce, tender green beans, buttery potatoes, sweet grape tomatoes and briny olives. A tangy Dijon-white wine vinaigrette ties everything together, while warm garlic bread on the side makes it a satisfying meal.

This recipe is all about bold flavors and quick preparation-perfect for a weeknight dinner that feels special. The garlic herb butter adds richness to both the potatoes and the toasted baguette, creating a harmonious balance of textures and tastes. Ready in just 20 minutes, it’s a stress-free way to enjoy a classic bistro experience at home.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut potatoes into 1-inch pieces. Place potatoes and half the garlic herb butter in a medium microwave-safe bowl; season with salt and pepper. Cover with plastic wrap and microwave until tender, 6-7 minutes. Remove plastic wrap and set aside.
2. While potatoes cook, trim green beans if needed and halve them widthwise. Trim and discard the root end from the lettuce; chop leaves into bite-size pieces. Roughly chop olives.
3. Once potatoes are done, place green beans in a second medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until tender, 2-3 minutes.
4. Pat lamb chops dry with paper towels and season with half the herbes de Provence (reserve the rest), salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest.
5. Halve the demi-baguette lengthwise and toast until golden. Spread cut sides with the remaining garlic herb butter. Cut each half diagonally into two pieces.
6. In a large bowl, whisk together white wine vinegar, Dijon mustard, remaining herbes de Provence, 1 tablespoon olive oil (2 tablespoons for 4 servings), salt and pepper. Add lettuce, potatoes, green beans, tomatoes and olives; toss to combine.
7. Thinly slice the rested lamb chops against the grain. Divide salad among plates, top with sliced lamb and serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different cut of meat instead of lamb chops?

Yes, you can substitute lamb chops with steak, such as sirloin or ribeye, for a similar result. Adjust cooking time based on thickness and desired doneness.

How do I store leftovers?

Store the salad and lamb separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently in a pan and refresh the salad with a little extra vinaigrette.

Can I make this recipe without a microwave?

Absolutely. Boil the potatoes in salted water until tender, about 10-12 minutes and blanch the green beans in boiling water for 2-3 minutes. Drain well before using.