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

Lamb chops with thyme, chilli & Greek htipiti

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal830
fat70g
saturates30g
carbs4g
sugars1g
fibre1g
protein45g
salt1.4g
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Ingredients

  • 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.

Goes well with

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A star rating of 5 out of 5.2 ratings
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