Lamb Chops with Red Onion, Grape Tomatoes, and Feta |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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).
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.
4. Per serving: 545 calories, 42 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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