Main Course

Greek Lamb Chops (Paidakia)

Name: Greek Lamb Chops (Paidakia)
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 8 pcs lamb chop bone-in, about 1-inch thick; 1 pcs lemon juiced; 0.25 cup olive oil; 3 clove garlic minced; 2 tsp dried oregano; 1 tbsp fresh rosemary finely chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 579 kcal

Gluten-free

Mise en place

Ingredients

8 pcslamb chop, bone-in, about 1-inch thick
1 pcslemon, juiced
0.25 cupolive oil
3 clovegarlic, minced
2 tspdried oregano
1 tbspfresh rosemary, finely chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

tongs · grill · large bowl · meat thermometer · whisk

The method

Step by step

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.
About 2 min
Cook’s note: Ensure the garlic is finely minced for even flavor distribution.
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.
About 1 min
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.
Cook’s note: For best results, marinate for at least 2 hours.
4
Preheat your grill to medium-high heat (about 200-230°C or 400-450°F). Lightly oil the grill grates to prevent sticking.
About 10 min
Cook’s note: A clean, well-oiled grill prevents sticking and promotes good grill marks.
5
Remove the lamb chops from the marinade, letting any excess drip off. Discard the remaining marinade.
About 1 min
6
Place the lamb chops on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness.
About 10 min
Cook’s note: Use a meat thermometer for accuracy; 57°C (135°F) for medium-rare.
7
Transfer the grilled lamb chops to a clean plate or cutting board.
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.
About 10 min
Cook’s note: Resting is crucial for juicy chops.
9
Serve immediately, perhaps with a squeeze of fresh lemon and a sprinkle of fresh oregano.

Per serving

Nutrition

43%Score

Calories: 578.7kcal
Protein: 39.7g
Carbs: 4.9g
Fat: 45.2g
Fibre: 1.6g
Sugar: 0.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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.