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In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
Place lamb chops in the bowl and coat evenly. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil if needed.
Sear the lamb chops for 3–4 minutes per side, or until desired doneness. Remove and rest on a plate.
In the same skillet, add mushrooms and cook for 2–3 minutes until slightly browned.
Add cherry tomatoes and cook another 2 minutes until softened.
Return the lamb chops to the pan and toss with the vegetables for a final minute.
Garnish with fresh parsley before serving.