Thursday, May 16, 2013

Lamb cutlets/rib chops with chilli and black olives


                                          Ingredients

          

Method

Lamb cutlets/rib chops with chilli and black olives
1) Layer the chops between cling film and flatten them gently with a rolling pin or mallet.

2) Place the chops in a large dish so that they all fit in a single layer. Pour over the 4 tbsps 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.

3) Heat a large frying pan with the 2 tbsps of oil and add the chops, 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 colour.

4) Turn the heat down to medium and pour the marinade into the pan over the coloured chops. Add 2 tbsps or so of water so that they cook in a little liquid. Cook for about 5 minutes for rare or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).

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

6) Serve immediately.

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