Mediterranean Lamb Chops with Tomatoes, Bell Pepper, Olives & Feta

Directions

1. Preheat the oven to 400°F and warm an ovenproof skillet over medium-high heat.
2. Pat the lamb chops dry and place them on a plate; season both sides with salt, black pepper, and paprika.
3. When the skillet is hot, add a bit of oil and swirl to coat the bottom. Sear the lamb chops until browned on one side, then flip and sear the other side for a total of about 4–6 minutes.
4. Meanwhile, peel and cut the red onion into thin wedges. Trim the bell peppers, remove seeds, and slice into thin strips.
5. Remove the skillet from heat, tuck the onion and pepper around the chops, and transfer the skillet to the oven. Roast until the veggies are tender and the chops are cooked through, about 6–8 minutes.
6. Meanwhile, halve the tomatoes and slice into wedges; place in a small bowl and add the olives. Coarsely chop the parsley and add to the bowl.
7. When the chops are done, transfer them to a clean plate and loosely cover with aluminum foil. Add the tomato, olive, and parsley mixture to the skillet and toss to combine. Return to the oven and warm through, about 4 minutes.
8. To serve, divide the vegetables and lamb chops between plates, top the vegetables with feta, and enjoy.