Description
Succulent lamb chops marinated in a blend of Mediterranean flavors, then seared and roasted with mushrooms and cherry tomatoes for a hearty, aromatic main dish.
Ingredients
- 8 lamb chops, about 1 inch thick
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper. Place lamb chops in a large resealable bag, pour marinade over them, seal, and refrigerate for at least 2 hours.
- Preheat oven to 400°F (200°C).
- Heat a large oven-safe skillet over medium-high heat. Add marinated lamb chops and sear for 2-3 minutes per side until golden.
- Add sliced mushrooms to the skillet around the lamb, then transfer to the oven. Roast for 10 minutes.
- Remove skillet from oven, add cherry tomatoes, and return to oven for another 5 minutes until tomatoes soften and lamb reaches desired doneness (internal temperature 135°F for medium-rare).
- Sprinkle with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste. For a deeper flavor, marinate overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Greek