Lamb Chops with Red Onion, Grape Tomatoes & Feta

1/2 C plus 2 Tbsp Extra Virgin Olive Oil
1/4 C red wine vinegar
2 Tbsp fresh lemon juice
3 garlic cloves, minced
3 Tbsp chopped fresh oregano, divided
3/4 tsp ground cumin
4 lamb shoulder-blade chops (each 1/2 to 3/4 inch thick)
1 10-12 oz container grape tomatoes
1/2 C coarsely crumbled feta
1/2 C paper-thin red onion slices

Whisk 1/2 C olive oil, red wine vinegar, lemon juice, minced garlic, 2 Tbsp oregano, and ground cumin in medium bowl; season to taste with salt & pepper.Transfer 1/2 C 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 Tbsp 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).
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 Tbsp oregano. Drizzle with reserved dressing.

Prep: 30 minutes. Total Cook & Prep: about 1 hr Serves: 4