Lamb Chops With Black Olives

• 12 lamb rib chops
• 1/4 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 1/2 teaspoon table salt
• 2 tablespoons vegetable oil

1. Spread chops between two layers of plastic wrap.
2. Using rolling pin or kitchen mallet, pound them until they are all an even thickness.
3. Place the chops in a single layer in a large glass dish.
4. In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives.
5. Pour mixture over chops.
6. Season to taste with salt.
7. Turn chops in the marinade to coat both sides.
8. Cover with plastic wrap.
9. Marinate for 1 to 2 hours at room temperature.
10. Place large skillet over high heat, and add vegetable oil.
11. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade.
12. Sear until browned, about 2 minutes a side.
13. Reduce heat to medium, and add reserved marinade and 2 tablespoons water.
14. Simmer until cooked to taste, about 5 minutes for rare chops.
15. To serve, transfer chops to a platter.
16. Top with pan juices and serve immediately.

chops, olive oil, garlic, red chili flakes, oregano, lemon, lemon juice, black olives, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/7094 (may not work)