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1
Layer the rib chops between plastic wrap and flatten them gently with a rolling pin or meat mallet.
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2
Place the chops in a large dish so that they all fit in a single layer.
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3
Pour over the 1/4 cup of oil and add the garlic, chile, oregano, and lemon zest and juice.
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4
Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
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5
Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
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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.
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7
Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
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8
Turn the heat back down to medium and pour the marinade into the pan over the colored chops.
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9
Add 2 tablespoons or so of water so that they cook in a little liquid.
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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).
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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.
