Greek Lamb Chops with Mushrooms and Tomatoes

Ingredients
For the lamb:

• 8 lamb chops (about 1-inch thick)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tbsp dried oregano
• 2 tbsp fresh rosemary, chopped
• Salt and black pepper, to taste

For the vegetables:

• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 pint cherry tomatoes, halved
• 1/2 tsp dried thyme
• Salt and black pepper, to taste

For garnish:

• Fresh parsley, chopped

Instructions

1. Prepare the marinade:
   Combine olive oil, garlic, lemon juice, oregano, rosemary, salt, and black pepper in a large bowl. Add the lamb chops, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
2. Cook the lamb chops:
   Heat a large skillet or grill pan over medium-high heat. Remove the lamb chops from the marinade and shake off any excess. Cook for 3-4 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Transfer the cooked lamb to a plate and let it rest for a few minutes.
3. Sauté the vegetables:
   In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and sauté until they release their moisture and begin to brown, about 3-4 minutes. Stir in the cherry tomatoes, thyme, salt, and pepper, and cook for another 2-3 minutes until the tomatoes soften and blister.
4. Assemble and serve:
   Arrange the lamb chops on a serving platter and spoon the sautéed mushrooms and tomatoes around them. Sprinkle with fresh parsley for a burst of color and flavor.
5. Optional sides:
   Pair the dish with warm pita bread, creamy tzatziki, or a crisp Greek salad for a complete Mediterranean-inspired meal.

Enjoy this vibrant and flavorful dish with family and friends!