Marinated Greek Lamb Chops with Mushrooms and Tomatoes

Description:
These Marinated Greek Lamb Chops with Mushrooms and Tomatoes are a perfect blend of Mediterranean flavors, with tender lamb chops marinated in a zesty herb and garlic mixture, then grilled to perfection and paired with sautéed mushrooms and juicy tomatoes. A flavorful, hearty dish ideal for dinner parties or a special family meal!

Ingredients (Serves 4)

For the Marinade:

• Olive oil: 3 tbsp
• Garlic (minced): 3 cloves
• Lemon juice: 2 tbsp
• Dried oregano: 1 tbsp
• Fresh rosemary (chopped): 1 tsp
• Fresh thyme (chopped): 1 tsp
• Salt: 1 tsp
• Black pepper: ½ tsp
• Red wine vinegar: 1 tbsp (optional, for extra tang)

For the Lamb Chops:

• Lamb chops (bone-in): 8 pieces (about 1 inch thick)

For the Vegetables:

• Mushrooms (sliced): 2 cups (about 200 g)
• Cherry tomatoes (halved): 1 cup (150 g)
• Olive oil (for sautéing): 1 tbsp
• Garlic (minced): 1 clove
• Fresh parsley (chopped): 2 tbsp (for garnish)
• Lemon wedges (for serving)

Instructions:

Step 1: Marinate the Lamb Chops

1. In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, rosemary, thyme, salt, pepper, and red wine vinegar (if using).
2. Place the lamb chops in a shallow dish or a resealable plastic bag and pour the marinade over the chops.
3. Cover or seal and refrigerate for at least 1 hour, preferably overnight, for maximum flavor.

Step 2: Cook the Lamb Chops

1. Preheat a grill or grill pan over medium-high heat.
2. Remove the lamb chops from the marinade and grill for 4-5 minutes per side for medium-rare, or longer for your desired doneness.
3. Let the lamb chops rest for a few minutes before serving.

Step 3: Sauté the Vegetables

1. While the lamb is resting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and sauté for 5-6 minutes until they are golden and softened.
3. Add the garlic and halved cherry tomatoes, and cook for an additional 2-3 minutes, until the tomatoes soften and release their juices. Season with a pinch of salt and pepper.

Step 4: Serve

1. Arrange the lamb chops on plates and top with the sautéed mushrooms and tomatoes.
2. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips for Success:

• Marinate overnight: For the most flavorful and tender lamb, marinate the chops for at least 4 hours, or overnight.
• Don’t overcook: Lamb is best served medium-rare to medium for the juiciest texture.
• Grill or pan-sear: You can also pan-sear the lamb chops in a cast-iron skillet over high heat if you don’t have access to a grill.

Recommendations:

• Serving Suggestion: Serve with roasted potatoes, a Greek salad, or couscous for a complete Mediterranean meal.
• Storage: Store leftover lamb chops and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently.
• Variation: Add Kalamata olives or roasted red peppers to the vegetable mix for extra Mediterranean flavor.

Nutrition (Per Serving, based on 4 servings):

• Calories: ~450
• Protein: 30 g
• Fat: 35 g
• Carbohydrates: 10 g
• Sugar: 4 g
• Fiber: 2 g

Enjoy the bold flavors of the Mediterranean with these Marinated Greek Lamb Chops with Mushrooms and Tomatoes!