Lamb chops with thyme, chilli & Greek htipiti

Name: Lamb chops with thyme, chilli & Greek htipiti
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 12 lamb cutlets; 3 thyme sprigs; 1 tsp chilli flakes; 2 tbsp extra virgin olive oil; 235g roasted red peppers from a jar; 175g feta; 2 spring onions; 2 garlic cloves very finely chopped; 2 thyme sprigs; 4 tbsp extra virgin olive oil; squeeze of lemon juice (optional)

Serve lamp chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment

Prep

10 min

Cook

18 min

Total

28 min

Servings

Method

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.

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.

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.

Lamb chops with thyme, chilli & Greek htipiti

Serve lamp chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment

Prep

10 min

Cook

18 min

Total

28 min

Servings

Method

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.

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.

Lamb chops with thyme, chilli & Greek htipiti

Method

Categories

Lamb chops with thyme, chilli & Greek htipiti

Method

Categories