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Ingredients:
12 lamb cutlets
3 thyme sprigs, leaves picked
1 tsp chili 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)
Method:
Put the lamb cutlets in a bowl with the thyme, chili flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
For the tapeti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavor to infuse.
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...
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