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Categories:Viewed: 11 - Published at: 2 months ago
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- To serve, transfer chops to a platter.
- Top with pan juices and serve immediately.
