Recipe information
Ingredients for - Lamb chops with thyme, chilli & Greek htipiti
1. 12 lamb cutlets -
2. 3 thyme sprigs, leaves picked -
5. 235g roasted red peppers from a jar, drained -
6. 175g feta, crumbled -
7. 2 spring onions, finely chopped -
8. 2 garlic cloves very finely chopped -
9. 2 thyme sprigs, leaves picked -
11. squeeze of lemon juice (optional) -
How to cook deliciously - Lamb chops with thyme, chilli & Greek htipiti
1. Stage
Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
2. Stage
For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
3. Stage
Heat a griddle pan or frying pan. When it’s really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.
