Greek Lamb Chops with Htipiti Dressing
- 12 lamb cutlets
- 3 sprigs of thyme, leaves picked
- 1 tsp dried chilli flakes
- 2 tbsp olive oil
- For the Dressing
- 250g roasted red peppers from a jar, drained
- 175g crumbled feta
- 2 chopped spring onions
- 2 chopped garlic cloves
- 2 sprigs of thyme, leaves picked
- 4 tbsp olive oil
- Pop the lamb in a bowl and cover with the chilli flakes, oil, and thyme. Toss to coat, and leave to marinate in the fridge for an hour. Meanwhile, make the htipiti dressing by cutting the peppers into small pieces, and mixing in a bowl with all the other ingredients and leaving for 30 mins to infuse the flavours.
- When ready to cook, fry the lamb chops on a hot griddle pan for 3 mins on each side, seasoning as you go. Serve with the dressing drizzled all over the top, along with some new potatoes or steamed greens.
20 mins
4 serving