Ingredients

12 lamb rib chops
4 tablespoons/1/4 cup olive oil, plus 2 tablespoons, for frying
3 cloves garlic, peeled and sliced
1 teaspoon chili flakes
1 teaspoon dried oregano
1 small lemon, zested and juiced
1 teaspoon Maldon salt/kosher salt or 1/2 teaspoon table salt
15 black olives, pitted and sliced
1 long red chile, deseeded and finely chopped, optional

Directions

Layer the rib chops
between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the
chops in a large dish so that they all fit in a single layer.

Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle
over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.

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

Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you
put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some
color.

Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons
or so of water so that they cook in a little liquid.

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).

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 chili with the pep of fresh.