Dinner

Lamb Chops with Thyme, Chilli & Greek Htipiti Recipe

Name: Lamb Chops with Thyme, Chilli & Greek Htipiti Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: Greek
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)

ByBen Miller February 3, 2026February 3, 2026

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Introduction

This dish features tender lamb chops infused with fragrant thyme and a hint of chilli, paired perfectly with a creamy, tangy Greek htipiti sauce. It’s a delicious Mediterranean-inspired meal that’s simple to prepare yet full of vibrant flavors.

The dish shows five grilled lamb chops stacked and spread slightly on a white plate, each chop having a browned and slightly charred texture with visible grill marks and curved bones. On top and around the chops, there is a topping made of small, bright red diced tomatoes mixed with crumbly white cheese and tiny green herb pieces, creating a colorful contrast. Some oil drops can be seen around the food, adding shine. The plate is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Put the lamb cutlets in a bowl with the thyme leaves, chilli flakes, and 2 tablespoons of olive oil. Toss well to coat the meat evenly, then cover and marinate in the fridge for 30 minutes to 1 hour.
Step 2: For the htipiti sauce, cut the roasted red peppers into small pieces. In a bowl, combine the peppers with the crumbled feta, finely chopped spring onions, garlic, thyme leaves, 4 tablespoons of olive oil, and a squeeze of lemon juice if using. Mix thoroughly and let it sit for about 15 minutes to allow the flavors to infuse.
Step 3: Heat a griddle pan or frying pan until very hot. Remove the lamb chops from the marinade, letting any excess drip off. Cook them in batches for 3 minutes on each side, seasoning with salt and pepper as you go, until nicely browned and cooked to your liking.
Step 4: Serve the lamb chops hot alongside the htipiti sauce. Baby potatoes or a fresh green salad make excellent accompaniments.

Tips & Variations

For extra smoky flavor, use roasted red peppers roasted at home or grill fresh peppers before preparing the htipiti.
If you prefer milder heat, reduce the amount of chilli flakes or omit them altogether.
To make this recipe suitable for a weeknight dinner, prepare the htipiti sauce in advance and marinate the lamb overnight.
Try adding chopped fresh parsley or oregano to the htipiti for an herbaceous twist.

Storage

Store any leftover lamb chops in an airtight container in the refrigerator for up to 2 days. The htipiti sauce keeps well for 2-3 days refrigerated in a sealed jar. Reheat lamb chops gently in a low oven or enjoy cold, and serve the sauce at room temperature for best flavor.