Grilled Lamb Chops with Roasted Cherry Tomatoes & Mushrooms

In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and black pepper.
Rub the marinade over the lamb chops and let them sit for at least 30 minutes to absorb the flavors.
Sear the Lamb Chops:

Preheat the grill or a skillet over high heat.
Grill or pan-sear the lamb chops for 3-4 minutes per side, depending on thickness, for medium-rare. For a more well-done chop, cook for an additional 1-2 minutes per side.
Optional: During the last minute of cooking, add 1 tbsp butter to the pan and baste the lamb chops for extra flavor.
Roast the Vegetables:

Preheat the oven to 400°F (200°C).
Toss cherry tomatoes and mushrooms with olive oil, salt, black pepper, and balsamic vinegar (if using).
Spread the veggies on a baking sheet and roast for 15-20 minutes, or until the tomatoes are softened and the mushrooms are tender.
Assemble & Serve:

Plate the grilled lamb chops and top with the roasted tomatoes and mushrooms.
Garnish with fresh thyme or rosemary for added color and flavor.
Serving and Storage Tips: