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-ounce container grape tomatoes
- 1/2 cup coarsely crumbled feta cheese
- 1/2 cup paper-thin red onion slices
Ingredient Info
Shoulder blade chops are, of course, from the lamb shoulder. They're very flavorful, though not quite as tender as the rib or loin chops.
Preparation
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.
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