LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aasis Shrestha
[email protected]This is my go-to lamb chop recipe. It's always a crowd-pleaser.
Nathan Floyd
[email protected]I made this recipe for a special occasion and it was a hit! The lamb chops were cooked to perfection and the sauce was divine.
Elijah Somsel
[email protected]This recipe was a disaster! The lamb chops were tough and the sauce was bland.
Nusrat Shifa
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb chops were tender and flavorful, and the sauce was delicious.
Irfan Imk
[email protected]Overall, this was a good recipe. The lamb chops were cooked perfectly and the sauce was flavorful. I would definitely make this again.
Only Ptm
[email protected]I followed the recipe exactly, but my lamb chops didn't turn out as tender as I would have liked.
Ranjit P sahani
[email protected]The lamb chops were a bit dry, but the sauce was very tasty.
Gill Saab
[email protected]These lamb chops were so easy to make and they were absolutely delicious. I will definitely be making them again!
lyxtcxl
[email protected]I made this recipe for my family and they loved it! The lamb chops were tender and juicy, and the chili and black olive sauce was flavorful and delicious.
Cristina karla Silva
[email protected]The combination of chili and black olives was delightful. I served this with roasted vegetables and it was a hit!
Richard S Barnes
[email protected]Finally a lamb chop recipe I can handle! This was my first time cooking lamb chops and they turned out perfectly!