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.
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Karlee Davis
[email protected]Nailed it!
Adrian Hailtoe
[email protected]Yum!
Nomanesi Victress
[email protected]Could be better.
Tanika Lark
[email protected]Meh.
Jiyam Hasan
[email protected]Will definitely make again!
Candi Kelley
[email protected]Not my favorite.
jummie gee
[email protected]Amazing!
Aqeel Ik
[email protected]Disappointed. The lamb was tough and the sauce was bland. Maybe I did something wrong, but I won't be making this recipe again.
Radown islam
[email protected]Not bad! The lamb was a bit overcooked for my taste, but the chili and black olive sauce was delicious. I'll try again with a lower cooking temperature.
Veronica Olinya
[email protected]This recipe gets a 10/10 from me! The lamb was tender and juicy, and the chili and black olive sauce was a perfect balance of spicy and savory. Highly recommend!
Habib Mounirou
[email protected]Easy to make and bursting with flavor! The lamb was cooked to perfection and the chili and black olive sauce was the perfect complement. Will definitely be making this again!
Eugene Lewis
[email protected]Wow! Just wow! I'm not usually a fan of lamb, but this recipe changed my mind. The chili and black olives brought out the best in the lamb, creating a taste sensation that was out of this world.
Jakai Graham
[email protected]This lamb dish was an absolute delight! The combination of chili and black olives added a unique and flavorful twist to the tender lamb cutlets. The recipe was easy to follow and produced impressive results. Highly recommended!