Lamb cutlets/rib cutlets with chilli and black olives

  • 12 lamb rib cutlets
  • 4 tbsps olive oil, plus 2 tbsps for frying
  • 3 cloves garlic, peeled, sliced
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • 1 small lemon, zested, juiced
  • 1 tsp Maldon salt or 1/2 tsp table salt
  • 15 black olives, pitted, sliced
  • 1 long red chilli, deseeded, finely chopped (optional)
1) Layer the rib cutlets between cling film and flatten them gently with a rolling pin or mallet. Place the cutlets in a large dish so that they all fit in a single layer.

2) Pour over the 4 tablespoons of oil and add the garlic, chilli, oregano, lemon zest and juice. Sprinkle over the salt and the olives then turn the rib cutlets in the marinade so that both sides are coated. Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.

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

4) Turn the heat down to medium and pour the marinade into the pan over the colored cutlets. 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 cutlets.

Transfer the lamb to a serving plate, pour over the pan juices and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.

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