Marinated Greek Lamb Chops with Mushrooms and Tomatoes

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

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.