Lamb butterfly chops with chilli and black olives with aioli

Name: Lamb butterfly chops with chilli and black olives with aioli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Kalamata olives; without stone; 5 Garlic cloves; 3 TABLESPOONS + 200 ml olive oil; 1 TEASPOON Chili Flakes; 2 TEASPOONS dried oregano; 7-10 Tbsp grated zest of 1 organic lemon; 6 TABLESPOONS Lemon juice; 8 Lamb chops (about 100 g each); 2 Eggs (size M); 1 TEASPOON Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oregano Flakes

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Kalamata olives; without stone
5 Garlic cloves
3 TABLESPOONS + 200 ml olive oil
1 TEASPOON Chili Flakes
2 TEASPOONS dried oregano
7-10 Tbsp grated zest of 1 organic lemon
6 TABLESPOONS Lemon juice
8 Lamb chops (about 100 g each)
2 Eggs (size M)
1 TEASPOON Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oregano Flakes

Directions

1
Drain the olives and cut into slices. Peel 2 cloves of garlic and chop coarsely. Mix 3 tbsp. olive oil with garlic, olives, chili flakes, oregano, lemon peel and 5 tbsp. juice. Wash the meat, dab dry, place in a bowl, mix with the marinade and chill for at least 2 hours.
2
Peel and quarter 3 cloves of garlic. Place warm eggs, mustard, 1 tablespoon lemon juice, garlic, salt, pepper in a tall mixing bowl. Add 200 ml oil. With a
3
Season aioli with salt and pepper.
4
Take the lamb out of the marinade. Remove the garlic and olives, catch them and put them back into the marinade. Heat up a large pan. Fry the lamb for 2-3 minutes on each side in portions. Arrange on a plate and pour the marinade over it.
5
Season with salt and pepper and garnish with oregano leaves. Serve lamb with aioli. Bread tastes good with it.