Lamb Chops with Thyme, Chilli & Greek Htipiti Recipe

Introduction

This recipe for lamb chops with thyme, chilli, and Greek htipiti brings bold Mediterranean flavors to your table. Juicy lamb cutlets are marinated to perfection and served alongside a vibrant, tangy roasted red pepper and feta dip. It’s a simple yet impressive dish perfect for a cozy dinner or entertaining guests.

Ingredients

• 12 lamb cutlets
• 3 thyme sprigs, leaves picked
• 1 tsp chilli flakes
• 2 tbsp extra virgin olive oil
• 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)

Instructions

1. Step 1: Place the lamb cutlets in a bowl with the thyme leaves, chilli flakes, and 2 tablespoons of olive oil. Toss well to coat evenly, then cover and marinate in the fridge for 30 minutes to 1 hour.
2. Step 2: For the htipiti sauce, chop the roasted red peppers into small pieces and add them to a bowl. Mix in the crumbled feta, finely chopped spring onions, garlic, thyme leaves, and 4 tablespoons of olive oil. Add a squeeze of lemon juice if using, and let the flavors infuse for about 15 minutes.
3. Step 3: Heat a griddle pan or frying pan until very hot. Remove the lamb chops from the marinade and cook in batches for 3 minutes on each side, seasoning them with salt and pepper as they cook.
4. Step 4: Serve the grilled lamb chops with the htipiti sauce on the side. Baby potatoes or a fresh salad make excellent accompaniments.

Tips & Variations

• For an extra smoky flavor, grill the lamb chops over charcoal or add smoked paprika to the marinade.
• If you prefer less heat, reduce the chilli flakes or omit them from the marinade.
• For a vegetarian variation, try making the htipiti sauce as a dip for grilled vegetables or pita bread.
• Use fresh thyme if possible, as it adds a brighter, more aromatic taste.

Storage

Store any leftover lamb chops and htipiti sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently in a low oven to avoid drying it out, and serve the sauce chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and sauce in advance?

Yes, you can marinate the lamb up to 24 hours ahead for deeper flavor, and prepare the htipiti sauce several hours in advance to allow the flavors to meld.

What can I serve with lamb chops and htipiti?

Baby potatoes, a simple green salad, or crusty bread all pair wonderfully with this dish, balancing the rich lamb and tangy sauce.

Lamb Chops with Thyme, Chilli & Greek Htipiti Recipe

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★★★★★

4.5 from 80 reviews

• Author: Noah
• Total Time: 1 hour 27 minutes
• Yield: Serves 4

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Description

Succulent lamb cutlets marinated with aromatic thyme and spicy chilli flakes, grilled to perfection and served alongside a vibrant and creamy Greek htipiti dip made from roasted red peppers, feta, and fresh herbs. This dish offers a wonderful contrast of smoky, spicy, and tangy flavors ideal for a flavorful Mediterranean-inspired meal.

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Ingredients

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Lamb Marinade

• 12 lamb cutlets
• 3 thyme sprigs, leaves picked
• 1 tsp chilli flakes
• 2 tbsp extra virgin olive oil

Greek 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)

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Instructions

1. Marinate the Lamb: Place the lamb cutlets in a bowl with the picked thyme leaves, chilli flakes, and extra virgin olive oil. Toss everything together well so the cutlets are evenly coated. Cover and leave to marinate in the refrigerator for 30 minutes up to 1 hour to allow the flavors to infuse.
2. Prepare the Htipiti: Chop the roasted red peppers into small pieces and transfer to a mixing bowl. Add the crumbled feta, finely chopped spring onions, minced garlic, picked thyme leaves, and extra virgin olive oil. Optionally, add a squeeze of lemon juice for brightness. Mix thoroughly and let the mixture sit for about 15 minutes so the flavors meld beautifully.
3. Cook the Lamb: Heat a griddle pan or frying pan over high heat until very hot. Remove the lamb cutlets from the marinade, allowing any excess marinade to drip off. Cook the chops in batches for about 3 minutes on each side, seasoning with salt and pepper as they cook. The lamb should be nicely browned and cooked to your desired doneness.
4. Serve: Plate the cooked lamb chops and serve alongside the prepared Greek htipiti sauce. For a full meal, accompany with baby potatoes or your preferred side dish.

Notes

• The marinating time can be extended up to 2 hours for a more intense flavor but avoid too long to prevent overpowering the lamb.
• If fresh thyme is unavailable, dried thyme may be used but use sparingly as its flavor is more concentrated.
• Adjust chilli flakes according to your preferred spice level.
• The Greek htipiti can be used as a dip or spread and also works well as a topping for grilled vegetables.
• Serve with a fresh salad or crusty bread to complement the meal.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek

Keywords: lamb chops, thyme, chilli flakes, Greek htipiti, roasted red peppers, feta, Mediterranean, grilled lamb, easy dinner