Lamb Chops With Red Onion, Grape Tomatoes, And Feta

• 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

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. 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).
3. 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 onion, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.

extravirgin olive oil, red wine vinegar, lemon juice, garlic, fresh oregano, ground cumin, lamb shoulder blade chops, tomatoes, feta cheese, paperthin red onion

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-red-onion-grape-tomatoes-and-feta-361591 (may not work)