Grilled Lamb Chops with Spicy Greek Htipiti

Name: Grilled Lamb Chops with Spicy Greek Htipiti
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 12 lamb cutlets; 235 g roasted red peppers from a jar, drained; 175 g feta, crumbled; 2 tbsp extra-virgin olive oil; 3 Thyme sprigs, leaves picked; 2 spring onions, finely chopped; 2 clove garlic, very finely chopped; 1 tsp chilli flakes; 1 tbsp squeeze of lemon juice

Tender lamb cutlets marinated in aromatic thyme and chili, served alongside a creamy, zesty roasted red pepper and feta dip. This Mediterranean-inspired meal is perfect for a quick yet impressive dinner that brings bold Greek flavors to your table.

Servings4 Portions

Prep Time10 Mins

Cook Time18 Mins

Difficulty

Easy

Ingredients

lamb cutlets
12
roasted red peppers from a jar, drained
235 g
feta, crumbled
175 g
extra-virgin olive oil
2 tbsp
Thyme sprigs, leaves picked
3
spring onions, finely chopped
2
garlic, very finely chopped
2 clove
chilli flakes
1 tsp
squeeze of lemon juice
1 tbsp

Step-by-Step Instructions

In a large bowl, combine the lamb cutlets with the picked thyme leaves, chili flakes, and extra-virgin olive oil. Toss well to ensure the meat is evenly coated, then cover and refrigerate to marinate for 30 to 60 minutes.

Prepare the htipiti by finely chopping the drained roasted red peppers. In a medium bowl, mix the peppers with the crumbled feta, chopped spring onions, minced garlic, and a squeeze of fresh lemon juice. Let the mixture sit for at least 15 minutes at room temperature to allow the flavors to meld.

Heat a griddle pan or heavy-bottomed frying pan over high heat until very hot. Remove the lamb from the marinade and cook in batches to avoid crowding the pan. Sear for about 3 minutes per side, seasoning with salt and pepper as you cook.

Serve the hot lamb chops immediately with a generous portion of the htipiti sauce on the side. This dish pairs excellently with roasted baby potatoes or a crisp green salad.

Chef's Tips

For the most authentic flavor, use high-quality Greek feta kept in brine. If you prefer a smoother sauce, you can briefly pulse the htipiti ingredients in a food processor, but a chunky texture is traditional. These chops are also excellent when cooked on an outdoor barbecue for added smokiness.