🥩 Marinated Greek Lamb Chops with Mushrooms & Tomatoes
Mediterranean flavors meet rustic comfort in this stunning lamb dish.
Juicy, herb-marinated lamb chops seared to perfection, paired with blistered cherry tomatoes, savory mushrooms, and red onions. It’s an easy yet elegant meal that feels like a Greek getaway on a plate.
🕐 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, for warmth)
- Salt & 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
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms (cremini or button), sliced
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- Salt & pepper, to taste
- Optional: chopped fresh parsley or mint for garnish
👨🍳 Instructions:
🔪 1. Marinate the Lamb
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, cumin (if using), salt, and pepper.
Place lamb chops in a shallow dish or zip-top bag and pour marinade over them.
Cover and marinate for at least 30 minutes at room temperature (or up to 8 hours in the fridge — bring to room temp before cooking).
🍄 2. Sauté the Vegetables
Heat 1 tbsp olive oil in a skillet over medium heat.
Add mushrooms and red onion; sauté for 3–5 minutes until softened.
Add cherry tomatoes and cook for 3–4 more minutes, until blistered and juicy.
Season with salt and pepper, then set aside and keep warm.
🔥 3. Cook the Lamb
Heat 1 tbsp olive oil in a cast-iron skillet or grill pan over medium-high heat.
Remove lamb chops from marinade and shake off any excess.
Sear for 3–4 minutes per side for medium-rare (internal temp ~130°F/54°C), or longer if preferred.
Optional: Deglaze the pan with a splash of red wine or balsamic vinegar, scraping up the flavorful browned bits.
🍽️ 4. Serve
Plate lamb chops with the warm sautéed vegetables.
Garnish with a sprinkle of fresh parsley or mint, and finish with a drizzle of lemon juice or pan juices.
💡 Serving Suggestions:
- Serve with orzo, roasted lemon potatoes, or warm pita bread
- Add a side of tzatziki, crumbled feta cheese, or a crisp Greek salad
- For wine pairing: try a bold red like Syrah or Xinomavro
Let me know if you’d like:
- A printable version (PDF or card format)
- A grilled or air fryer adaptation
Ready when you are!
