Lamb Cutletsrib Chops With Chili And Black Olives Recipes

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LAMB CHOPS WITH BLACK OLIVES



Lamb Chops With Black Olives image

Provided by Nigella Lawson

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES



Lamb Cutlets/Rib Chops with Chili and Black Olives image

No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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