Marinated Greek Lamb Chops with Mushrooms and Tomatoes

Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, thyme, rosemary, ground cumin, salt, and black pepper.

Marinate the Lamb Chops: Place the lamb chops in the bowl with the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2-3 hours for maximum flavor.

Cook the Vegetables:

Prepare the Vegetables: While the lamb chops are marinating, preheat the oven to 200°C. In a large baking dish, toss the sliced mushrooms and halved cherry tomatoes with olive oil, dried oregano, salt, and black pepper.

Roast the Vegetables: Roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tomatoes are slightly blistered.

Cook the Lamb Chops:

Sear the Lamb Chops: Heat a large pan over medium-high heat. Add a bit of olive oil if needed. Remove the lamb chops from the marinade and sear them in the hot pan for 3-4 minutes per side, or until they reach your desired level of doneness (medium-rare is about 63°C).

Rest the Lamb Chops: Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.

Serve:

Serve the lamb chops with the roasted mushrooms and cherry tomatoes. Garnish with fresh parsley and a sprinkle of crumbled feta cheese for an added touch.

Serving and Storage Tips