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In a large bowl mix the ingredients, add lamb and turn to coat. Let marinate at room temperature for at least 20 minutes. (I did overnight).
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Heat a large cast iron skillet to med-high heat, add 1 tablespoon of canola and cook mushrooms and onions until browned.
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Add more canola oil and sear the lamb for about 5 to 8 minutes on each side, depending on your desired doneness. Pout leftover marinade and garlic over the lamb.
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Add sliced tomatoes, mushrooms and onion, cook for a couple of minutes to absorb the flavors.
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5. season, salt & pepper to taste