Preparation

• In a large bowl, mix the ingredients, add lamb, and turn to coat. Let marinate at room temperature for at least 20 minutes.
• Heat a large nonstick skillet to Medium-Hi, add a tablespoon of Olive oil and cook mushrooms and onions until browned. Remove to a plate.
• Add more Olive oil and sear the lamb for about 5 to 8 minutes on each side; cook until chops reach 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). We like ours on a medium-well side, so we cook a bit longer. Add leftover marinade and garlic.
• Add sliced tomatoes, mushrooms, and onion, and cook for a couple of minutes to absorb the flavors.
• Adjust the taste to your liking. See if it needs more salt and pepper.
• For the mashed potatoes, peel, wash, and cut potatoes into smaller pieces. Place potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered. Add a teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, until soft. Drain water.
• In a small saucepan, bring to heat: milk, butter, cream cheese, and Parmesan cheese.
• Add hot mix to boiled potatoes and mash.
• Add salt and pepper to the mashed potatoes to taste.