RECIPE: Lamb chops with thyme, chilli & Greek htipiti

GREEK inspired dinner. Serves: 4. Ingredients 12 lamb cutlets 3 thyme sprigs, leaves picked 1 tsp chilli flakes 2 tbsp olive oil FOR HTIPITI 235g jar roasted red peppers, drained 175g feta, crumbled 2 spring onions, finely chopped 2 garlic cloves, finely chopped 2 thyme sprigs, leaves picked 4 tbsp extra virgin olive oil Squeeze of lemon juice

Method

1 Put cutlets in a bowl with thyme, chilli and oil. Cover, marinate in fridge for 30 minutes. 2 For htipiti, chop peppers into little squares. Put in a bowl and add other dip ingredients. Leave for 15 minutes for flavours to infuse. 3 In a hot griddle pan, cook a few chops at a time for three minutes on either side for rare or to your liking. Serve with sauce.