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Did you ever try Nigella's lamb cutlets from her Nigella Express cookbook? Nigella says "No one does lamb cutlets better than the Italians. The nuggets of pink meat are so tender and flavourful, you want to gnaw every morsel right off the bone. I can't tell you how heavenly these cutlets are, snatched straight from the fridge the day after--should you be lucky enough (and it's unlikely) to have leftovers."

ITALIAN LAMB CUTLETS

METHOD Flatten 12 lamb rib chops between saran gently w/ rolling pin or mallet. Layer in large dish chops in single layer, 4 tb ol/oil, sliced garlic, tsp ea chilli flakes, dried oregano, zested/juiced lemon. Sprinkle w/ tsp Maldon salt, 15 sliced black olives, turn/coat chops in marinade. Cover/steep 20 min at room temp.

Saute/color a bit 2-3 min per side on high heat in 2 tb heated ol/oil. Reset heat to medium; add reserved marinade, 2-3 tb water; cook 5 min for rare or more for well done (depending on thickness).

Plate chops, pour on pan juices; sprinkle w/ chp fresh red chilli (enhances dried chilli).