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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']

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.
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.

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