Marinated Greek Lamb Chops with Mushrooms & Tomatoes

Instructions

step 1 In a bowl combine olive oil, minced garlic, lemon juice, oregano, thyme, rosemary, salt, and black pepper to create the marinade. /n
step 2 Coat the lamb chops thoroughly with the marinade and let them rest for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor. /n
step 3 Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the lamb chops for about 3–4 minutes per side until browned and cooked to your preferred doneness. Remove and set aside. /n
step 4 In the same skillet add butter and olive oil, then sauté the sliced mushrooms until they begin to soften and brown. /n
step 5 Add minced garlic and cook for about 30 seconds until fragrant. Stir in the cherry tomatoes and cook until they begin to blister and release their juices. /n
step 6 Season the vegetables with salt and black pepper, then return the lamb chops to the pan to warm through and absorb the flavors. /n
step 7 Garnish with chopped parsley and serve hot.

Storage and Reheating Tips

Store leftover lamb chops and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the lamb from overcooking. Add a small splash of broth or water if needed to refresh the sauce while reheating.