12 lamb rib chops
1/4 cup olive oil
3 cloves garlic, peeled and thinly sliced crosswise
1 tsp red chili flakes
1 tsp dried oregano
finely grated zest of 1 lemon
2 Tbsp lemon juice
15 large black olives (or 20 small), pitted and sliced
1 tsp Maldon salt or 1/2 tsp table salt
2 Tbsp vegetable oil
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. Seared until browned, about 2 minutes each side.
Reduce heat to medium and add reserved marinade and 2 Tbsp 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.
Yield: 4 servings.
