Lamb chops with thyme, chilli & Greek htipiti

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


  • 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)


  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.

  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.

  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.

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