Lamb Chops with Red Onion, Grape Tomatoes, and Feta
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This Mediterranean-inspired lamb chop dish is a vibrant, diabetes-friendly meal that brings together the classic flavours of oregano, lemon, and garlic. By marinating the lamb shoulder chops in a bright red wine vinegar dressing, the meat becomes tender and deeply savoury, providing a perfect contrast to the sweetness of the sautéed grape tomatoes and the salty punch of crumbled feta cheese.
Perfect for a nutritious midweek dinner or a weekend treat, this recipe focuses on healthy fats and lean protein while keeping carbohydrates to a minimum. The addition of paper-thin red onions and fresh herbs provides a crisp, refreshing finish. Serve these chops alongside a portion of steamed greens or a light leafy salad for a well-balanced and satisfying homemade meal.
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Ingredients for Lamb Chops with Red Onion, Grape Tomatoes, and Feta
120ml plus 2 tablespoons extra-virgin olive oil
60ml red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 tablespoons chopped fresh oregano, divided
3/4 teaspoons ground cumin
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
How to make Lamb Chops with Red Onion, Grape Tomatoes, and Feta
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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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