Marinated Greek Lamb Chops with Mushrooms and Tomatoes! Let your taste buds travel to faraway places with this tasty dish!
Since we love Mediterranean cuisine, I’ve decided to make Greek Lamb Chops (paidakia) with plenty of homegrown Oregano!
If you follow my recipes know how obsessed I’m with tomatoes, especially cherry or grape tomatoes! They add so much flavor and color to any dish.
I have sliced a few portabella mushrooms since they go PERFECTLY with meat and flavor the sauce!
While shopping at Costco, we picked up a Fancy Rack of Lamb for me to cook for Mother’s Day! We usually buy Lamb Loin chops but decided to splurge this time. This recipe will be perfect for any steak, lamb, beef or pork.
How to Marinate Lamb Chops
All you need is good quality Olive oil, Garlic, Lemon juice, plenty of Oregano, and a dash of salt and pepper. I have used some homegrown Oregano I bought recently, but you can also use dry oregano.
- Pat dry Rack of Lamb and slice into individual chops, removing some of the fat. A Rack of lamb is the entire set of ribs, usually 8 chops.
- Mix all of the marinade ingredients and rub it into the meat on all sides. Marinate chops covered in a deep dish for an hour to overnight.
How to cook Lamb Chops
You can use any skillet, but if you use cast iron or stainless steel pan as I have used for this recipe.
Just remember with cast iron or stainless steel you HAVE TO PREHEAT pan until it’s very hot in order for it to be non-stick.
Once the pan is hot and almost steaming, add Light Olive oil and place your chops. You should hear a wonderful SEARING sound.
I was able to fit all of the chops on my All-Clad stainless steel pan because it’s pretty large, 14″ wide flat base, but it’s best to cook in batches.
- Cook for 3-4 minutes on each side, depending on thickness until done to your liking. Check the temperature with your thermometer.
Chops Temperature Guide
Medium Rare: – 125°F
Medium: – 135°F
Medium Well: Slightly pink center – 150°F
If you plan to add sliced mushrooms, as I have, add them when you flip the chops to sear on the other side, they cook very fast. Add tomatoes and the rest of the marinade during the last minute.
- Let the meat rest for 5 to 10 minutes. Garnish with lemon slices, sliced green onion, and oregano.
Serving Suggestions
The Greek Lamb Chops go well with roasted potatoes, mashed potatoes, quinoa, couscous or rice.
5-star restaurant dinner at home!
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Marinated Greek Lamb Chops with Mushrooms and Tomatoes
Marinated Greek Lamb Chops with Mushrooms and Tomatoes! Let your taste buds travel to far-away places with this tasty dish!
Ingredients
- 1 Rack of Lamb (8 to 9 single rib lamb chops)
- 1/3 cup olive oil
- 4 garlic cloves, crushed
- juice of 1 lemon
- 2 tbsp fresh oregano or 2 tsp dry oregano
- dash of salt and pepper
- portabella mushrooms, thinly sliced
- tomatoes, sliced
- green onion, sliced
- lemon slices for garnish
Instructions
- Pat dry Rack of Lamb and slice into individual chops, removing some of the fat.
- Mix all of the marinade ingredients and rub it into the meat on all sides.
- Marinate chops covered in a deep dish for an hour to overnight.
- Pre-heat a cast-iron/stainless steel pan over high heat.
- Once hot add 2 tablespoons olive oil.
- Place the lamb chops in the hot pan then sear for 3 to 4 minutes per side until golden brown.
- Flip, add sliced mushrooms and cook until the desired doneness.
- Add tomatoes and the rest of marinade during the last minute.
- Once done, transfer the chops to a plate and let them rest for 5 to 10 minutes.
- Garnish with lemon slices, sliced green onion, and oregano.
If you love this recipe, you are going to love
Australian Lamb Loin chops and Mashed potatoes
Ive done this great recipe many times.I usually smoke the lamb. and add the kalamata olives. I love it.
So glad that you liked it, Mark! Appreciate your comment!
This looks delicious.
I will definitely try. Just a quick question…doesn’t mushroom release water? How to prevent that?
Thank you, Karen! Mushrooms contain a lot of water, so you’ll never be able to avoid it completely. Start with dry mushrooms, don’t overcrowd the pan, and don’t stir the mushrooms too vigorously, especially early on in the process.
Comment * I garnished with capers and Kalamata olives to add to the Greek flavours and it was DELICIOUS!!
Thank you.
That sounds wonderful, Ruth! I will add Kalamata olives next time! Great idea!
Comment *I love this colorful dish, will definitely make it, thanks.
Thank you so much, Marie! Enjoy!
Comment *looks delish!
Thank you, Irene!
μπράβο πολύ καλό…. perfect…!!!!
Thank you so much!