Seared Lamb Chops with Roasted Cherry Tomatoes and Sautéed Mushrooms

Ingredients:

For the Lamb Chops:

8 lamb chops, frenched

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

For the Roasted Cherry Tomatoes:

1 pint cherry tomatoes

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Salt and black pepper, to taste

For the Sautéed Mushrooms:

2 cups cremini or button mushrooms, sliced

1 tablespoon unsalted butter

1 tablespoon olive oil

1 clove garlic, minced

Salt and black pepper, to taste

For Garnish:

Fresh parsley or rosemary sprigs

Directions:

Prepare the Lamb Chops:

Pat the lamb chops dry and rub with olive oil, rosemary, garlic, salt, and pepper. Let marinate for 30 minutes at room temperature.

Roast the Cherry Tomatoes:

Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.

Spread them on a baking sheet and roast for 15-20 minutes, until soft and slightly blistered.

Sauté the Mushrooms:

Heat butter and olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.

Add the mushrooms, season with salt and pepper, and cook for 5-7 minutes until golden and tender. Set aside.

Cook the Lamb Chops:

Heat a cast-iron skillet or grill pan over medium-high heat.

Sear the lamb chops for 2-3 minutes per side for medium-rare, or adjust time for desired doneness. Let rest for 5 minutes.

Plate the Dish:

Arrange the lamb chops on a plate. Serve alongside roasted cherry tomatoes and sautéed mushrooms.

Garnish and Serve:

Sprinkle fresh parsley or add rosemary sprigs for an elegant finish.

Enjoy this flavorful and elegant lamb chop dinner with perfectly paired sides! 🍖🍅✨