These are just the thing if company's coming on a school night. On the side, add rice, couscous, or orzo tossed with herbs. Try some store-bought sorbet for dessert. Using multicolored grape tomatoes gives the lamb chops extra zip.
Recipe information
Total Time
1 hour
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
