Lamb chops with thyme, chilli & Greek htipiti
By Diana Henry
Serve lamb chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment
- Prep:10 mins
Cook:18 mins
plus marinating - Serves 4
- Easy
Nutrition per serving
- kcal 830
- fat 70g
- saturates 30g
- carbs 4g
- sugars 0g
- fibre 1g
- protein 45g
- salt 1.4g
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)
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.
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