Lamb chops with thyme, chilli & Greek htipiti

Dinner with 11 ingredients.

Servings: 4

Total time: 28 minutes

Ingredients

• 12 lamb cutlets
• 1 teaspoon chilli flakes
• squeeze of lemon juice (optional)
• 175 gram feta crumbled
• 2 spring onions finely chopped
• 2 tablespoon extra virgin olive oil
• 2 garlic cloves very finely chopped
• 3 thyme sprigs leaves picked
• 2 thyme sprigs leaves picked
• 235 gram roasted red peppers from a jar, drained
• 4 tablespoon extra virgin olive oil

Method

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.