Some side dishes that go well with lamb chops include Greek salad, Israeli couscous with roasted eggplant and cinnamon-cumin dressing, and triple-cheese soft polenta. Orzo, feta and tomato salad with marjoram vinaigrette also complements lamb chops.
To make Greek salad, combine 8 cups of mixed salad greens, 1 cup of halved cherry tomatoes, 1/2 peeled and sliced cucumber, 1/4 thinly sliced red onion and 1/3 cup of pitted and halved kalamata olives in a serving bowl. Drizzle the salad with 1/4 cup of olive oil and 1 tablespoon of lemon juice, and add 3 ounces of crumbled feta cheese and 1 tablespoon of finely chopped oregano. Toss everything well before serving.
In order to make orzo, feta and tomato salad, cook 1 pound of orzo pasta according to package instructions, rinse it under cold water, and drain it well. In a bowl, mix together 1 teaspoon of grated lemon peel, 4 teaspoons of Dijon mustard, 6 teaspoons of minced fresh marjoram, 1/4 cup of lemon juice and 1/2 cup of olive oil to make the vinaigrette. Pour all but 2 tablespoons of the vinaigrette over the orzo, and add 1 cup of pitted and quartered kalamata olives, 1 1/2 cups of crumbled feta cheese and 3 thinly sliced green onions to the pasta. Season the salad with salt and pepper, and allow it to stand covered for a few hours. Meanwhile, combine the remaining vinaigrette with 24 ounces of halved cherry tomatoes, and toss it with the pasta before serving.