Lamb chops with thyme, chilli & Greek htipiti

• lamb cutlets↗12
• thyme sprigs↗3

  leaves picked

• chilli flakes↗1 tsp tsp
• extra virgin olive oil↗2 tbsp tbsp
• roasted red peppers↗235g g

  from a jar, drained

• feta↗175g g

  crumbled

• spring onions↗2

  finely chopped

• garlic cloves↗2

  very finely chopped

• thyme sprigs↗2

  leaves picked

• extra virgin olive oil↗4 tbsp tbsp
• lemon juice↗squeeze of

  (optional)

Step-by-step instructions

1. 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. 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. 3

   Heat a griddle pan or frying pan. When it’s really hot, lift the chops out of the marinate. 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.