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Marinated Greek Lamb Chops with Mushrooms and Tomatoes

A flavorful and tender dish featuring marinated lamb chops sautéed with mushrooms and tomatoes, perfect for impressing at weeknight dinners or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 4 pieces lamb chops Bone-in or boneless as preferred
  • 3 tablespoons olive oil Plus more for sautéing if needed
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper Adjust according to preference
For the Vegetables
  • 2 cups mushrooms, sliced Any variety of mushrooms
  • 2 cups cherry tomatoes, halved

Method
 

Marinating the Lamb Chops
  1. In a bowl, mix together the olive oil, red wine vinegar, minced garlic, lemon juice, oregano, salt, and pepper.
  2. Place the lamb chops in a resealable bag and pour the marinade over them.
  3. Seal the bag, shake gently, and let it rest for at least 30 minutes, or up to 24 hours in the fridge for a stronger flavor.
Cooking the Lamb and Veggies
  1. Heat a skillet over medium-high heat.
  2. Remove the lamb chops from the marinade and sear them for about 4-5 minutes on each side until they reach desired doneness.
Sautéing the Mushrooms and Tomatoes
  1. In the same skillet, add a drop more olive oil if needed, then toss in the sliced mushrooms and halved cherry tomatoes.
  2. Pour the leftover marinade over them and sauté for about 5-7 minutes until the mushrooms are tender and the tomatoes are slightly blistered.
Serving It Up
  1. Arrange the cooked lamb chops on plates and top generously with the sautéed mushrooms and tomatoes.
  2. Feel free to garnish with a sprinkle of fresh herbs if desired.

Notes

Cooking Tips for Success: Don’t Overcook: Lamb is best enjoyed medium-rare. Use a meat thermometer for perfectly cooked meat. Substitutions are encouraged: Use chicken or firm tofu for a vegetarian option. Change the veggies based on what's in season. Use the marinade wisely: If frying more vegetables later, leftover marinade can add flavor if cooked thoroughly.