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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
