1/4 c. finely chopped red onion
2 tbsp. white wine vinegar
Kosher salt and freshly ground black pepper
5 tbsp. olive oil, divided
1 lb. baby Yukon gold potatoes, halved
1 lb. small radishes, quartered
8 small (about 3/4-inch-thick) bone-in-lamb loin chops (about 2 pounds total)
1/4 c. fresh mint, chopped
2 oz. feta, crumbled (about 1/4 cup)
- Preheat oven to 400°F. Combine onion and vinegar in a bowl. Season with salt and pepper. Let stand 20 minutes.
- Coat a rimmed baking sheet with 2 tablespoons oil. Add potatoes and season with salt and pepper; arrange cut sides down. Roast 10 minutes. Add radishes to pan and roast until potatoes are golden brown and radishes are tender, 14 to 16 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Season lamb with salt and pepper. Cook to desired degree of doneness, 3 to 5 minutes per side for medium- rare; transfer to a platter.
- Add mint, feta, and remaining 2 tablespoons oil to onion mixture. Serve lamb topped with relish and vegetables alongside.