Lamb Chops With Black Olives
Published September 16, 2003
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 lamb rib chops
¼ 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 ½ teaspoon table salt
2 tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
5 grams carbs; 260 milligrams cholesterol; 1486 calories; 64 grams monosaturated fat; 12 grams polyunsaturated fat; 55 grams saturated fat; 140 grams fat; 1 gram fiber; 896 milligrams sodium; 50 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
To serve, transfer chops to a platter. Top with pan juices and serve immediately.
Private Notes
Comments
Delicious dinner. For the two of us, I used 4 rib chops (marinated for about 4 hours), cooked them as specified (full recipe for everything but the chops) and served them on a mixture of Yukon gold potatoes, white turnips, and leeks. Sauteed broccoli on the side. Looked gorgeous. Sauce was so good on potato mixture. Lamb chops were cooked perfectly and I loved the garlic.
Terrific recipe, fast (except for marinating time). Maybe my chops were thin, but simmering 5 minutes in step 3 gave me medium well chops. Very tasty either way. I paired this with steamed baby potatoes with lemon, butter and dill, mushrooms with thyme, and broccoli.