Mix olive oil, garlic, oregano, parsley, lemon juice, paprika, thyme, salt, and pepper. Coat lamb chops and marinate for 30 minutes to 4 hours.

Heat a skillet over medium-high heat and sear lamb chops for 3-4 minutes per side until medium-rare.

In the same pan, sauté mushrooms in olive oil until golden, then add tomatoes and cook until blistered.

Sprinkle fresh herbs over the lamb and vegetables. Let the lamb rest for 5 minutes.

Serve lamb over mushrooms and tomatoes, then drizzle with pan juices.