Lamb Rib Chops with Chile and Black Olives

1. 1

   Layer the rib chops between plastic wrap and flatten them gently with a rolling pin or meat mallet.

2. 2

   Place the chops in a large dish so that they all fit in a single layer.

3. 3

   Pour over the 1/4 cup of oil and add the garlic, chile, oregano, and lemon zest and juice.

4. 4

   Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.

5. 5

   Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.

6. 6

   Heat a large skillet with the 2 tablespoons of oil and add the chops, scraping off the marinade before you put them in the pan.

7. 7

   Fry them for a couple of minutes a side on quite a high heat so that they take on some color.

8. 8

   Turn the heat back down to medium and pour the marinade into the pan over the colored chops.

9. 9

   Add 2 tablespoons or so of water so that they cook in a little liquid.

10. 10

    Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked (this will also depend on the thickness of the chops).

11. 11

    Transfer the lamb to a serving plate, pour over the juices from the pan, and sprinkle with the chopped red chile should you feel like enhancing the dried chile with the pep of fresh.

* Per serving · 4 servings · Values may vary.