• Preheat the oven to 425° and line a large baking sheet with parchment paper. Place onion slices in a bowl of cold water if desired to get rid of some of that pungent flavor. Preheat a large skillet over medium-high heat. 

Herb roasted potatoes

• On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, kosher salt, and black pepper to taste. Arrange the potatoes in a single layer and make sure the sheet pans are not overcrowded.
  1.5 pounds petite potatoes, 2 tablespoons olive oil, 4 cloves garlic, 2 teaspoons fresh rosemary, 2 teaspoons fresh thyme, 1.5 teaspoons kosher salt, ¼ teaspoon coarse ground black pepper
• Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown. Set aside to cool. 

Lamb chops

• Meanwhile, while the potatoes roast, work on the lamb chops. Dry them off really well with paper towels, then season them with salt and pepper on all sides.
  2.5 pounds bone-in lamb loin chops, 2 teaspoons kosher salt, ½ teaspoon course ground black pepper
• To a hot skillet, add olive oil, then carefully place the lamb chops in the pan, leaving a little space between them. Cook for 3 to 4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  1 tablespoon olive oil
• Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125°F for medium-rare.
  3 tablespoons unsalted butter, 4 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
• Remove the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before slicing in.

Salad

• Assemble greens on a plate. Begin layering on the onions, cucumbers, and tomatoes. Season with salt and pepper. 
  5 ounces spring mix, 2 small cucumbers, ½ medium yellow onion, 10 ounces tomatoes
• Add the lamb and potatoes after they have had time to rest. Add the feta cheese and the rest of the ingredients.
  4 ounces feta cheese
• Season everything with more salt and pepper, and drizzle with lemon juice and balsamic glaze. Enjoy!
  2 tablespoons balsamic glaze, 1 tablespoon olive oil, Juice of ½ a lemon
• If possible, separate the meat, potatoes, and vegetables before storing them. Place each element into its own airtight container to maintain freshness and prevent the veggies from becoming soggy. The best-case scenario would be to cut up tomatoes and cucumbers fresh right before serving, as they tend to get a little soggy when sitting. Store leftovers in the fridge for up to 3-4 days. Do not freeze.