Lamb cutlets with thyme, chilli & Greek htipiti
This dish is from my upcoming cookbook about Corfiot cuisine and culture. I created this dish for a friend who I was staying with in Corfu while I was researching for my book.
#GoldenApron23
Lamb cutlets with thyme, chilli & Greek htipiti
This dish is from my upcoming cookbook about Corfiot cuisine and culture. I created this dish for a friend who I was staying with in Corfu while I was researching for my book.
#GoldenApron23
Open in Cookpad AppSteps
- 1
Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for a couple of hours
- 2
For the red pepper & Spring onion topping wash the red peppers, heat the oven up to 180c, drizzle with some olive oil and roast in the oven until you can see the pepper begin to blister.(You can do this carefully over a gas hob, but be very careful)
Once cooled push your thumb into the stalk of the pepper to pull it out clean then chop into pieces.
- 3
Now to cook the lamb chops, Heat a griddle or frying pan. When it’s really hot, lift the chops out of the marinade. Cook them, a few at a time, for 5 mins either side (Depending on how you like them cooked) seasoning as you go.
Drizzle the lamb chops with the red pepper & spring onion topping and serve with some lemon infused potatoes & a pea, mint and chilli salad.
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