Htipiti is a classic Greek dip of roasted red peppers with feta cheese, here tweaked as a side dish
to accompany grilled lamb chops.
First, marinate lamb chops for an hour in a couple of Tbs olive oil, and a tsp each of thyme leaves
and chilli flakes. Meanwhile, for the htipiti, cut roasted red peppers (from a jar) into chunks and
mix with crumbled feta cheese, a couple of chopped spring onions, a tsp thyme leaves, a couple of Tbs
olive oil and a squeeze of lemon juice. Set aside for the flavours to develop for 20 minutes or so.
When ready to cook, heat a griddle pan really hot and sear the lamb chops on both sides until cooked
to your taste. Season with some sea salt. Serve the chops with roasted new potatoes and courgettes,
accompanied with the htipiti.