LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA

Lamb Chops with Red Onion, Grape Tomatoes, and Feta image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 10

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1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 tablespoons chopped fresh oregano, divided
3/4 teaspoon ground cumin
4 lamb shoulder blade chops (each 1/2 to 3/4 inch thick)
1 10- to 12-ounce container grape tomatoes
1/2 cup coarsely crumbled feta cheese
1/2 cup paper-thin red onion slices

Steps:

Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl; season to taste with salt and pepper. Transfer 1/2 cup dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Sauté lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Sauté tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.