Marinated Greek Lamb Chops with Mushrooms And Tomatoes

Ingredients:

For the Lamb Chops:

8 lamb chops

1/4 cup olive oil

3 cloves garlic,

minced Juice of 1 lemon

1 tbsp red wine vinegar

2 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

For the Vegetables:

2 cups mushrooms, sliced

1 pint cherry tomatoes, halved

2 tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1 tbsp fresh parsley, chopped (for garnish)

Crumbled feta cheese (optional, for serving)

Instructions: Marinate the Lamb Chops: 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 400°F (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 skillet 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 skillet for 3-4 minutes per side, or until they reach your desired level of doneness (medium-rare is about 145°F or 63°C). Rest the Lamb Chops: Remove the lamb chops from the skillet and let them rest for 5 minutes. Serve