From Nigella Express
12 lamb rib chops
4 tablespoon(s) olive oil (plus 2 tablespoons for frying)
3 clove(s) garlic (peeled and sliced)
1 teaspoon(s) dried chilli
1 teaspoon(s) oregano
1 small lemon juice (zest and juice)
1 teaspoon(s) maldon salt (or ½ teaspoon table salt)
15 black olives (pitted and sliced)
1 long red chilli pepper (deseeded and finely sliced (optional))
Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, 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.
Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.
Normally, I am not a huge fan of Nigella’s recipes. They tend to be simple and not inspiring unlike Jamie Oliver who always has a few tricks up his sleeves.That said, this lamb chops recipe works wonderfully well, good combination of hot and savoury.
As the sides, I added some cherry tomatoes to the frying pan, to cook it a bit. And I chopped up some potatoes, added thyme, salt and olive oil, and roasted it in my toaster oven for around 40 minutes. Good combination.