Lamb Chops with Red Onion, Grape Tomatoes, and Feta

Ingredients for Lamb Chops with Red Onion, Grape Tomatoes, and Feta

• 120ml plus 2 tablespoons extra-virgin olive oil

• 60ml aceto di vino rosso

• 2 cucchiai di succo di limone fresco

• 3 spicchi d'aglio, tritati

• 3 tablespoons chopped fresh oregano, divided

• 3/4 cucchiaini di cumino macinato

• 4 lamb shoulder blade chops (each 1/2 to 3/4 inch thick)

• 1 10- to 350g container grape tomatoes

• 60g coarsely crumbled feta cheese

• 60g paper-thin red onion slices

Whisk 120ml 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 120ml 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.

Avvertenza

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