Roast peppers with eggs and parsley dressing
Cook up a speedy lunch of roast peppers with soft eggs, served with an almond and parsley dressing. Enjoy with crusty bread
Lamb chops with thyme, chilli & Greek htipiti
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 12 lamb cutlets
- 3 thyme sprigsleaves picked
- 1 tsp chilli flakes
- 2 tbsp extra virgin olive oil
For the htipiti
- 235g roasted red peppersfrom a jar, drained
- 175g fetacrumbled
- 2 spring onionsfinely chopped
- 2 garlic clovesvery finely chopped
- 2 thyme sprigsleaves picked
- 4 tbsp extra virgin olive oil
- squeeze of lemon juice(optional)
Nutrition: Per serving
- kcal830
- fat70g
- saturates30g
- carbs4g
- sugars1g
- fibre1g
- protein45g
- salt1.4g
Method
step 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 30 mins-1 hr.
step 2
For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
step 3
Heat a griddle pan or frying pan. 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. Serve the chops with the sauce, and some baby potatoes, if you like.
