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). 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.

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.