Simple Grass-Fed Lamb Chops with Cucumber Salad and Grilled Balsamic Mushrooms

For the lamb chops: Marinate your lamb chops at room temperature by coating them with extra virgin olive oil, kosher salt, freshly cracked black pepper, with a little ground cumin and dried oregano. Preheat a grill or large skillet to medium high heat and simply cook on both sides for 2-3 minutes per side. 

For the cucumber salad: Combine sliced cucumbers, red onions, diced tomatoes, extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Toss to combine. 

For the grilled balsamic mushrooms: Cut some baby Bella mushrooms in half and let them soak in extra virgin olive oil, balsamic vinegar, salt and pepper for a few hours. Throw them on a pre-soaked skewer and grill for 3-4 minutes a side. Serve all components together.