Layer the rib chops between clingfilm 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 four tablespoons of oil and add the garlic, chilli, 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 two 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 colour.
Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add two tablespoons or so of water so that they cook in a little liquid.
Cook for about five 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 chilli should you feel like enhancing the dried chili with the pep of fresh.