BBC Good Food Magazine
Lamb chops with thyme, chilli & Greek htipiti
Traditionally, htipiti is served as a dip or spread to form part of a Greek meze. Usually it is puréed rather than chopped (‘htipiti’ translates as ‘beaten’), but I prefer a chunkier version. It works well with fish dishes, roasted or griddled chicken, raw vegetables and hard-boiled eggs.
SERVES 4 PREP 10 mins plus at least 45 mins marinating COOK 18 mins EASY
12 lamb cutlets
3 thyme sprigs, leaves picked 1 tsp chilli flakes
2 tbsp extra virgin olive oil
For the 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)
1 Put the lamb cutlets in a bowl and add the thyme, chilli flakes and oil. Cover and leave to marinate in the fridge for 30 mins-1 hr.
2 For the htipiti, chop the peppers into little squares. Put in a bowl and add all the other ingredients. Leave for about 15 mins so the flavours can mingle. 3 Heat a griddle pan or frying pan if you don’t have one. When it’s really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. I like lamb chops rare but you might prefer them medium, so cook them as you like them. Serve the chops with the sauce. Baby potatoes roasted in olive oil are also great with this.
GOOD TO KNOW gluten free
PER SERVING 830 kcals • fat 70g • saturates 30g • carbs 4g • sugars 1g • fibre 1g • protein 45g • salt 1.4g