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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
Directions:View on Epicurious
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