Lamb Chops with Olives

• 2 tablespoons extra-virgin olive oil
• 6 bone-in lamb loin chops, about 1 1/2 inches thick (about 5 ounces each, trimmed of fat)
• 1 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 4 plump garlic cloves, crushed and peeled
• Juice of 1 lemon (about 2 tablespoons)
• 1 cup pitted black olives, preferably taggiasca or Gaeta (see Sources, page 387)
• 1 teaspoon dried oregano
• 1/4 teaspoon peperoncino flakes, or to taste
• A large well-seasoned cast-iron frying pan or other heavy-bottomed skillet or saute pan, preferably 12-inch diameter, with a cover

1. Pour the olive oil into the cast-iron skillet, and set over medium-low flame to heat slowly.
2. Salt the chops lightly all over, using 1/2 teaspoon salt in all.
3. Spread the flour on a plate, dredge the chops on both sides, and shake off excess flour.
4. When the pan and oil are hot, lay in the chopsthey should all fit snugly in one layer.
5. Let them cook gently for 3 minutes or longer, until lightly browned on the first side, then flip them over and brown the second side gradually.
6. As they cook, drop the crushed garlic cloves in the spaces between them, to sizzle and caramelize in the pan bottomturn the cloves as they darken (and dont let them burn).
7. Turn the chops again a couple of times, giving both sides another 2 or 3 minutes of browning, until well browned all overabout 10 minutes in all.
8. Pour the lemon juice and 1/2 cup water into the pan, around the chops, and sprinkle the remaining salt over them.
9. When the liquid is bubbling, drop the olives in between the chops, and shake the pan to distribute them.
10. Sprinkle the oregano and peperoncino over the olives, then cover the pan.
11. Adjust the heat to keep the juices bubbling gently and slowly concentrating.
12. Cook, covered, turning the chops a couple of times, until the pan juices have thickened and adhere to the meat like a moist glazeabout 10 minutes or longer, depending on thickness.
13. Remove the pan from the heat, and let the chops rest for a couple of minutes, taking in the moisture.
14. Serve right from the skillet, with the olives and pan juices spooned over the chops.

extravirgin olive oil, loin chops, kosher salt, allpurpose, garlic, lemon, black olives, oregano, peperoncino flakes, cast

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-olives-372344 (may not work)