Greek Lamb Chops Marinade with Mushrooms & Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marinade Ingredients:

1/4 cup olive oil

Juice of 1 lemon

4 cloves garlic, minced

1 tbsp fresh rosemary (or 1 tsp dried)

1 tbsp fresh oregano (or 1 tsp dried)

1 tsp thyme

1 tsp paprika

Salt and black pepper to taste

1/2 tsp ground cumin (optional for deeper flavor)

Zest of 1 lemon (optional, for brightness)

Lamb & Veggies:

6–8 lamb chops

1 cup mushrooms, halved (baby bella or white mushrooms work great)

1 cup cherry tomatoes (or grape tomatoes)

 

Instructions:

1. Make the Marinade:

In a bowl or zip-lock bag, whisk together olive oil, lemon juice, garlic, rosemary, oregano, thyme, paprika, cumin (if using), salt, and pepper.

 

2. Marinate:

Add lamb chops to the marinade and coat well.

Add mushrooms and tomatoes to the same bag/bowl and gently toss them in the marinade.

Cover and marinate in the fridge for at least 2–4 hours (overnight is even better for flavor).

 

3. Cook:

Grill or pan-sear the lamb chops 3–4 minutes per side for medium-rare (adjust to desired doneness).

Roast or sauté mushrooms and tomatoes in the same pan (or oven) until caramelized and tender (10–15 mins at 400°F / 200°C).

 

4. Serve:

Plate the lamb chops over a bed of roasted mushrooms and burst cherry tomatoes.

Garnish with fresh parsley or crumbled feta if desired.