Marinated Greek Lamb Chops with Mushrooms and Tomatoes

 

 

 

 

 

 

 

 

Ingredients:

– 4 lamb chops
– 1 cup cherry tomatoes, halved
– 2 cups mushrooms, sliced (any variety you prefer)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon salt
– 1 teaspoon black pepper
– Fresh parsley, chopped (for garnish)

 

Instructions:

1. Start by preparing the marinade. In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk the mixture thoroughly until all ingredients are well blended.

2. Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the chops, ensuring they are well coated. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 1 hour, preferably overnight, to allow the flavors to develop.

3. While the lamb is marinating, prepare the vegetables. Rinse the cherry tomatoes and slice them in half. Clean the mushrooms and slice them. Set them aside.

4. Heat a grill or a grilling pan over medium-high heat. Once hot, add the marinated lamb chops, discarding any leftover marinade. Grill the chops for about 4 to 5 minutes on each side for a medium-rare finish. Adjust the cooking time to achieve your desired level of doneness.

5. While the lamb is grilling, in a separate skillet, add a bit of olive oil over medium heat. Once heated, add the sliced mushrooms and sauté for about 5 minutes, until they start to brown. Add the cherry tomatoes and cook for an additional 3 to 4 minutes until they soften and release their juices.

6. Once the lamb chops are done, remove them from the grill and let them rest for about 5 minutes. This helps the juices redistribute, ensuring tender and juicy meat.

7. To serve, arrange the grilled lamb chops on a platter and top them with the sautéed mushrooms and tomatoes. Sprinkle freshly chopped parsley over the top for a hint of color and flavor.

8. Enjoy your delicious marinated Greek lamb chops with mushrooms and tomatoes! This dish pairs beautifully with a side of rice or a fresh salad.