LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA

LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA
LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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