Ingredients:
4 lamb chops
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Directions:
I. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, and black pepper. Place the lamb chops in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
II. Preheat a large skillet over medium-high heat. Once hot, add the marinated lamb chops and sear for 3-4 minutes on each side, or until they reach your desired doneness. Remove the chops from the skillet and set aside.
III. In the same skillet, add the butter and allow it to melt. Then, add the sliced mushrooms and cherry tomatoes. Sauté until the mushrooms are golden brown and the tomatoes are slightly blistered, about 5 minutes.
IV. Return the lamb chops to the skillet and cook for an additional 1-2 minutes, allowing the flavors to meld together.
V. Remove from heat and serve the lamb chops topped with the sautéed mushrooms and tomatoes. Garnish with fresh parsley.
Prep Time: 10 minutes (plus 30 minutes marinating time)
Cooking Time: 15 minutes
Total Time: 25 minutes (excluding marinating)
Kcal: 450 kcal per serving
Servings: 4
