Marinated Greek Lamb Chops with Mushrooms & Tomatoes

Instructions

Step 1: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, salt, and pepper to create the marinade.

Step 2: Place lamb chops in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.

Step 3: Remove lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature.

Step 4: Heat a large skillet over medium-high heat until very hot. Working in batches if needed, sear the lamb chops for 4-5 minutes per side for medium-rare. Transfer to a plate and rest.

Step 5: In the same skillet, melt butter and sauté the mushrooms until golden, about 5 minutes. Add cherry tomatoes and cook for another 3-4 minutes until they begin to blister.

Step 6: Return the lamb chops to the skillet, nestling them among the vegetables. Toss everything together gently and cook for 1-2 minutes more.

Step 7: Transfer to a serving plate and garnish generously with fresh parsley. Serve immediately.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight, making this dish perfect for meal prep.

To reheat, gently warm the lamb chops and vegetables in a skillet over medium heat for 5-7 minutes, adding a splash of water or broth if needed to prevent drying out. Alternatively, you can enjoy the chops cold as part of a Mediterranean salad.

For best results, don’t freeze the cooked lamb chops as they tend to become dry. However, you can freeze the raw marinated chops for up to 2 months before cooking.