Total Time: ~1 hour (including marination)
Servings: 2–4
Ingredients
For the Marinade:
1/4 cup olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tbsp fresh oregano (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp ground cumin (optional)
Salt and freshly ground black pepper, to taste
For the Lamb:
4–6 lamb chops (loin or rib)
1 tbsp olive oil (for searing)
Optional: a splash of red wine or balsamic vinegar for deglazing
Vegetables:
1 cup cherry tomatoes (halved)
1 cup mushrooms (cremini or button, sliced)
1 small red onion (sliced)
1 tbsp olive oil
Salt & pepper
Optional: chopped fresh parsley or mint, for garnish
Instructions
1. Marinate the Lamb
In a bowl, mix all marinade ingredients.
Place lamb chops in a shallow dish or zip-top bag. Pour marinade over them.
Cover and marinate for at least 30 minutes at room temp, or refrigerate for up to 8 hours (bring to room temp before cooking).
2. Prepare the Vegetables
In a skillet, heat 1 tbsp olive oil over medium heat.
Add mushrooms and red onion; sauté 3–5 minutes until softened.
Add cherry tomatoes and cook for another 3–4 minutes, until tomatoes begin to blister. Season with salt and pepper.
Set aside, keep warm.
3. Cook the Lamb
Heat 1 tbsp olive oil in a heavy skillet or grill pan over medium-high heat.
Remove lamb from marinade, shake off excess, and sear 3–4 minutes per side for medium-rare (internal temp ~130°F/54°C), or longer if desired.
Optional: Deglaze pan with a splash of red wine or balsamic, scraping up browned bits.
4. Serve
Plate lamb chops with sautéed mushrooms and tomatoes.
Garnish with fresh parsley or mint and a drizzle of lemon juice or pan juices.
Serving Suggestions
Pair with orzo, lemon potatoes, or warm pita.
A side of tzatziki or feta would be perfect.
Would you like a printable version, or want it adjusted for a specific dietary need or cooking method (like grilling or air fryer)?
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