Marinated Greek Lamb Chops with Mushrooms and Tomatoes

 

 

 

 

 

 

 

 

 

Ingredients

For the Lamb Chops
– 4 lamb chops (about 1 inch thick)
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– 1 tablespoon dried oregano
– 1 tablespoon fresh lemon juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste

For the Mushrooms and Tomatoes
– 1 tablespoon olive oil
– 1 cup mushrooms, sliced
– 1 cup cherry tomatoes, halved
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

 

Directions

Marinate the Lamb Chops
1. In a bowl, combine the olive oil, minced garlic, dried oregano, lemon juice, ground cumin, salt, and pepper.
2. Coat the lamb chops in the marinade, making sure both sides are well covered.
3. Cover the lamb chops and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.

Cook the Lamb Chops
1. Heat a grill or grill pan over medium-high heat.
2. Cook the marinated lamb chops for about 4–5 minutes on each side for medium-rare, or longer if you prefer them more done.
3. Remove the lamb chops from the grill and let them rest for a few minutes before serving.

Prepare the Mushrooms and Tomatoes
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and sauté for about 5 minutes, until they release their moisture and start to brown.
3. Add the halved cherry tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper.
4. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes are softened and warmed through.

Serve
1. Plate the lamb chops and top with the sautéed mushrooms and tomatoes.
2. Garnish with fresh chopped parsley.
3. Serve immediately with your favorite side, such as roasted potatoes or a Greek salad.

This dish combines the rich flavors of marinated lamb with the freshness of the mushrooms and tomatoes, creating a well-balanced and flavorful meal.