Ingredients:
For the Lamb Chops:
8 lamb chops
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
For the Mushrooms and Tomatoes:
2 tablespoons olive oil
1 clove garlic, minced
1 lb (450g) mushrooms, sliced
1 pint cherry tomatoes, halved
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
1️⃣ Marinate the Lamb Chops:
In a large bowl, whisk together the olive oil, minced garlic, oregano, rosemary, thyme, lemon juice, lemon zest, ground cumin, ground cinnamon, salt, and pepper. Add the lamb chops and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2️⃣ Preheat the Grill:
Preheat your grill or grill pan over medium-high heat.
3️⃣ Grill the Lamb Chops:
Remove the lamb chops from the marinade and let any excess drip off. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Let the lamb chops rest for 5 minutes before serving.
4️⃣ Sauté the Mushrooms and Tomatoes:
While the lamb chops are grilling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms and cook for 5-7 minutes until they release their juices and become tender. Add the cherry tomatoes, season with salt and pepper, and cook for an additional 2-3 minutes until the tomatoes are softened.
5️⃣ Serve:
Plate the lamb chops and spoon the sautéed mushrooms and tomatoes over and around them. Garnish with fresh parsley. Serve hot with a side of Greek salad, rice, or pita bread.
Prep Time: 15 minutes | Marinating Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes | Kcal: 500 kcal per serving | Servings: 4 servings