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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-ounces contaner grape tomatoes
  • 1/2 cup coarsely crumbled feta cheese
  • 1/2 cup paper-thin red onion slices


Servings 4


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 minuets, stirring occasionally. Add grape tomatoes in remaining dressing in mediium 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. Saute 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). Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onon, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.


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