LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI

Lamb chops with thyme, chilli & Greek htipiti image

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

Provided by Diana Henry

Categories Dinner

Time 28m

Number Of Ingredients 11

Previous Next

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)

Steps:

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.

Nutrition Facts : Calories 830 calories, Fat 70 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium