To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temprature.
Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre.
Remove from the char grill and rest for 3-4 minutes.
Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.
In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.
Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.
Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads.
Drizzle some of the remaining vinaigrette over the lamb and salad and serve.
Notes: This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.