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 leaves picked; 1 tsp chilli flakes; 2 tbsp extra virgin olive oil; 235g roasted red peppers from a jar, drained; 175g feta crumbled; 2 spring onions finely chopped; 2 garlic cloves very finely chopped; 2 thyme sprigs leaves picked; 4 tbsp extra virgin olive oil; squeeze of lemon juice (optional)

Lamb chops with thyme, chilli & Greek htipiti served on an oval plate

12 lamb cutlets
3 thyme sprigs
leaves picked
1 tsp chilli flakes
2 tbsp extra virgin olive oil

For the htipiti

235g roasted red peppers
from a jar, drained
175g feta
crumbled
2 spring onions
finely chopped
2 garlic cloves
very finely chopped
2 thyme sprigs
leaves picked
4 tbsp extra virgin olive oil
squeeze of lemon juice
(optional)

Method

step 1
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.
step 2
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.
step 3
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.