If you are looking for a new twist on lamb chops, try this recipe from the November 2010 issue of Bon Appetit. Lamb chops (I used loin chops) are sauteed on top of the stove.

Lamb chops are sauteed

While the chops rest, quickly saute grape or cherry tomatoes in the same skillet.

Then saute cherry or grape tomatoes in the same skillet

The chops are then topped with the tomatoes, red onion slices, feta cheese and freshly chopped oregano. I served the chops with roasted fingerling potatoes and a chiffonade of Brussels sprouts.

Lamb chops with red onion, grape tomatoes and feta, served with fingerling potatoes and chiffonade of Brussels sprouts

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice, because lemon juice concentrates contain sodium benzoate. Also check the ingredients of the feta cheese to ensure it is additive-free.


½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 tablespoons chopped fresh oregano, divided
¾ teaspoon ground cumin
4 lamb shoulder blade chops (each ½ to ¾ inch thick)
1 10- to 12-ounce container grape tomatoes
½ cup coarsely crumbled feta cheese
½ cup paper-thin red onion slices


Whisk ½ 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 ½ 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. Serves 4.

From the November 2010 issue of Bon Appetit