~Sent in by: Rita, London, England
Time: 25 minutes
12 lamb rib chops
1/4 cup olive oil
3 cloves garlic, peeled and thinly sliced
crosswise
1 teaspoon red chili flakes
1 teaspoon dried oregano
Finely grated zest of 1 lemon
2 tablespoons lemon juice
15 large black olives (or 20 small), pitted
and sliced
1 teaspoon Maldon salt or 1/2 teaspoon table salt
2 tablespoons vegetable oil.
1. Spread chops between two layers of plastic wrap.
Using rolling pin or kitchen mallet, pound them until
they are all an even thickness. Place the chops in a
single layer in a large glass dish.
2. In small bowl, combine olive oil, garlic, chili
flakes, oregano, zest, juice and olives. Pour mixture
over chops. Season to taste with salt. Turn chops in
the marinade to coat both sides. Cover with plastic
wrap. Marinate for 1 to 2 hours at room temperature.
3. Place large skillet over high heat, and add
vegetable oil. Remove chops from marinade, scraping
off excess, and place them in skillet; reserve
marinade. Sear until browned, about 2 minutes a side.
Reduce heat to medium, and add reserved marinade and
2 tablespoons water. Simmer until cooked to taste,
about 5 minutes for rare chops.
4. To serve, transfer chops to a platter. Top with
pan juices and serve immediately.
Yield: 4 servings.
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