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LAMB CUTLETS WITH CHILLI AND BLACK OLIVES

LAMB CUTLETS WITH CHILLI AND BLACK OLIVES

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Serves: 4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

No one does lamb cutlets 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 that you just want to gnaw every morsel right off the bone.

And I can't tell you how heavenly these cutlets are, should you be lucky enough (and it's unlikely) to have some left over, snatched straight from the fridge the day after.

This recipe is perfect for Spring when lamb is in season. For more seasonal inspiration including Hummus with Seared Lamb and Toasted Pine Nuts and a delicious Eton Mess try these other Spring recipes from Nigella's collection. 

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Ingredients

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  • 12 lamb rib chops
  • 4 tablespoons olive oil (plus 2 tablespoons for frying)
  • 3 cloves garlic (peeled and sliced)
  • 1 teaspoon dried chillies
  • 1 teaspoon dried oregano
  • zest and juice of 1 lemon
  • 1 teaspoon Maldon salt (or ½ teaspoon table salt)
  • 15 pitted black olives (sliced)
  • 1 long red chilli (deseeded and finely sliced (optional))
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
  2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
  3. Cover and leave the lamb to marinate for 20 minutes at room temperature.
  4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
  5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
  6. Transfer the chops 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 chilli with the pep of fresh.

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  • that would be really delicious...thanks for the recipe

    Posted by sathsen15 on 11th Feb 2012 at 9.19

  • Tried this tonight. Belissimo! Replaced Oregano with Tuscan Herbs as I didn't have any Oregano, and it was fantastic. The chilli is there but as a background taste rather than dominating the dish. Even my fussy husband complimented this dish, so that's a definite thumbs up! I also didn't add any additional water once all ingredients were in the pan and there was enough moisture. I will certainly be making this dish again.

    Posted by juster_jester on 14th Sep 2012 at 13.56

  • So wonderfully easy and the results are scrumptious. This is becoming one of my favourite dishes.

    Posted by Neelud on 7th Nov 2012 at 23.19

  • Just tried it, and it was a mouthwatering triumph!!! Thank you Nigella!

    Posted by Sagia on 2nd Mar 2013 at 12.56

  • Thanks! Nigella this was an amazing recipe...

    Posted by @miliarora on 6th Jun 2013 at 13.42