Ingredients
For the Lamb Chops:
8 lamb chops
3 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp chili flakes (optional, for spice)
Salt and black pepper to taste
For the Vegetables:
1 cup cherry tomatoes
1 cup mushrooms, sliced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Marinate the Lamb Chops
In a bowl, mix olive oil, minced garlic, rosemary, thyme, chili flakes, salt, and pepper.
Rub the marinade over the lamb chops, ensuring they are evenly coated. Let them marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Cook the Lamb Chops
Heat a skillet over medium-high heat.
Sear the lamb chops for 3-4 minutes per side (adjust based on desired doneness). Remove and let them rest.
Step 3: Prepare the Vegetables
In the same skillet, add olive oil and sauté the mushrooms until golden.
Add cherry tomatoes and cook until blistered and slightly softened. Season with salt and pepper.
Step 4: Combine and Serve
Arrange the lamb chops on a plate and top with the sautéed mushrooms and tomatoes.
Garnish with fresh parsley for a pop of color and flavor.
Tips:
Use a meat thermometer for precision (135°F for medium-rare lamb).
Add a splash of balsamic vinegar for a tangy glaze.
Serve with mashed potatoes or a side salad for a complete meal.