Introduction
This Mediterranean-inspired dish brings bold Greek flavors to juicy lamb chops, paired with tender mushrooms and roasted tomatoes.
The marinade infuses the meat with herbs, garlic, and lemon, creating a dish that’s both rustic and elegant.
Perfect for a special dinner or when you want to impress guests without spending all day in the kitchen.
Ingredients
For the Marinade:
1/4 cup olive oil
2 tbsp fresh lemon juice
4 garlic cloves, minced
2 tsp dried oregano
1 tsp thyme (fresh or dried)
1/2 tsp rosemary
Salt and pepper to taste
For the Lamb Chops:
6–8 lamb chops (rib or loin chops)
1 tbsp olive oil (for searing)
For the Vegetables:
1 cup cherry tomatoes
1 cup cremini or button mushrooms, halved
1 tbsp olive oil
Salt and pepper
Fresh parsley for garnish (optional)
Instructions
Marinate the Lamb:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper.
Place lamb chops in a shallow dish or zip-top bag and pour marinade over them.
Cover and refrigerate for at least 2 hours (preferably overnight).
Prepare the Vegetables:
Toss mushrooms and tomatoes with olive oil, salt, and pepper. Set aside.
Cook the Lamb Chops:
Remove lamb chops from the marinade and let them come to room temperature.
Heat a skillet or grill pan over medium-high heat. Add 1 tbsp olive oil.
Sear lamb chops for 3–4 minutes per side for medium-rare, or cook to your desired doneness.
Remove from heat and let rest.
Cook the Vegetables:
In the same pan or in the oven (400°F/200°C), roast or sauté the mushrooms and tomatoes until tender (about 8–10 minutes).
Serve:
Plate the lamb chops with a generous scoop of mushrooms and tomatoes. Garnish with fresh parsley if desired.
Description
Tender lamb chops marinated in zesty Greek flavors are the star of this dish, complemented by earthy mushrooms and sweet, burst-in-your-mouth cherry tomatoes. It’s a vibrant, aromatic meal that brings the flavors of the Mediterranean to your table.
Tips
Use fresh herbs if available—they brighten the flavor.
Don’t overcook the lamb—medium-rare brings out the best tenderness and flavor.
Let the meat rest before slicing to keep it juicy.
Pair with a side of orzo, couscous, or Greek salad for a complete meal.
Variations
Swap lamb chops for chicken thighs or beef steaks if desired.
Add red onions or zucchini to the veggie mix.
Turn it into a sheet pan meal: Roast everything together in the oven for easier cleanup.
Crumble feta cheese over the finished dish for a salty kick.
Correction
If your lamb chops come out too tough, they may have been overcooked or not marinated long enough. Make sure to:
Use high-quality chops with good marbling.
Let the meat rest after cooking.
Adjust cooking time based on chop thickness.
Enjoy
Grab your fork (or hands, we won’t judge), pour a glass of red wine or a crisp white, and dive into this comforting, flavor-packed dish. It’s dinner worth savoring.
Let me know if you want a printable version or if you’re cooking for a specific number of people!