Salta al contingut
Forkin
Totes les receptes
Main Course

Greek Lamb Chops (Paidakia)

These Greek lamb chops, known as Paidakia, are marinated in a simple yet flavorful mixture of lemon, garlic, and herbs. They are traditionally grilled to perfection, resulting in tender, juicy meat with a beautiful char. A staple of Greek tavernas, they are surprisingly easy to make at home.

Una recepta original de Forkin

Temps total
40 min
Racions
4
Dificultat
Mitjana
Per ració
579 kcal
Sense gluten
Greek Lamb Chops (Paidakia)

Preparació prèvia

Llista d’ingredients

  • 8 ulamb chop, bone-in, about 1-inch thick
  • 1 ulemon, juiced
  • 0,25 tassaolive oil
  • 3 gragarlic, minced
  • 2 ctdried oregano
  • 1 csfresh rosemary, finely chopped
  • 1 ctsalt
  • 0,5 ctblack pepper, freshly ground

Estris

tongs · grill · large bowl · meat thermometer · whisk

Elaboració

Pas a pas

  1. 1

    In a large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, chopped fresh rosemary, salt, and black pepper to create the marinade.

    Uns 2 min

    Nota de cuina: Ensure the garlic is finely minced for even flavor distribution.

  2. 2

    Add the lamb chops to the bowl with the marinade, ensuring each chop is thoroughly coated. You can also place them in a resealable bag.

    Uns 1 min

  3. 3

    Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

    Nota de cuina: For best results, marinate for at least 2 hours.

  4. 4

    Preheat your grill to medium-high heat (about 200-230°C or 400-450°F). Lightly oil the grill grates to prevent sticking.

    Uns 10 min

    Nota de cuina: A clean, well-oiled grill prevents sticking and promotes good grill marks.

  5. 5

    Remove the lamb chops from the marinade, letting any excess drip off. Discard the remaining marinade.

    Uns 1 min

  6. 6

    Place the lamb chops on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness.

    Uns 10 min

    Nota de cuina: Use a meat thermometer for accuracy; 57°C (135°F) for medium-rare.

  7. 7

    Transfer the grilled lamb chops to a clean plate or cutting board.

  8. 8

    Tent the lamb chops loosely with foil and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender meat.

    Uns 10 min

    Nota de cuina: Resting is crucial for juicy chops.

  9. 9

    Serve immediately, perhaps with a squeeze of fresh lemon and a sprinkle of fresh oregano.

Per ració

Nutrició

43%Puntuació
Calories
578,7kcal
Proteïnes
39,7g
Hidrats de carboni
4,9g
Greixos
45,2g
Fibra
1,6g
Sucre
0,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover lamb chops in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a pan over low heat or in the oven at 150°C (300°F) until just warmed through to avoid drying them out.

More recipes

All recipes
  • Chutney Bacon Brie

    Chutney Bacon Brie

    A wheel of brie is topped with sweet chutney and savory crumbled bacon, then warmed until gooey and melted. This impressive yet simple appetizer comes together in minutes and is perfect for sharing.

    8 min 203 kcal
  • Ham & Cheese Toastie

    Ham & Cheese Toastie

    Warm toasted sandwich with melted cheddar and ham — effortless and satisfying.

    7 min 507 kcal
  • Gräddfil

    Gräddfil

    This classic Scandinavian soured cream is simple to make at home using just three ingredients. The result is a mildly tangy and lusciously thick cream, perfect as a versatile topping or a base for dips and sauces.

    18 h 5 min 82 kcal