Marinated Greek Lamb Chops with Mushrooms and Tomatoes: A Mediterranean Feast

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
Place the lamb chops in a shallow dish or ziplock bag and pour the marinade over them. Ensure the lamb is evenly coated.
Refrigerate and marinate for at least 1 hour, or up to 4 hours for maximum flavor.
Cook the Lamb Chops:

Heat a grill or a large skillet over medium-high heat. If grilling, oil the grates to prevent sticking. If using a skillet, add a bit of olive oil to the pan.
Cook the lamb chops for 3-4 minutes per side for medium-rare, or adjust the time depending on your preferred doneness. Remove the lamb from the heat and let it rest for a few minutes.
Sauté the Mushrooms and Tomatoes:

While the lamb is cooking, heat olive oil in a separate pan over medium heat.
Add the sliced mushrooms and cook for about 5-6 minutes until they release their moisture and become golden brown.
Add the halved cherry tomatoes, dried oregano, salt, and pepper, and cook for an additional 2-3 minutes, just until the tomatoes soften and start to release their juices.
Remove from heat and garnish with freshly chopped parsley.
Assemble and Serve:

Plate the lamb chops and spoon the sautéed mushrooms and tomatoes on the side.
Serve with your favorite side dish, such as roasted potatoes, a Greek salad, or rice pilaf.
Serving and Storage Tips: