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 porsjoner
Cuisine: greek
Ingredients: 8 stk. lamb chop bone-in, about 1-inch thick; 1 stk. lemon juiced; 0,25 kopp olive oil; 3 fedd garlic minced; 2 ts dried oregano; 1 ss fresh rosemary finely chopped; 1 ts salt; 0,5 ts 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.

En original oppskrift av Forkin

Total tid: 40 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 579 kcal

Glutenfri

Forberedelser

Ingredienser

8 stk.lamb chop, bone-in, about 1-inch thick
1 stk.lemon, juiced
0,25 koppolive oil
3 feddgarlic, minced
2 tsdried oregano
1 ssfresh rosemary, finely chopped
1 tssalt
0,5 tsblack pepper, freshly ground

Utstyr

tongs · grill · large bowl · meat thermometer · whisk

Fremgangsmåte

Trinn for trinn

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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 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.
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: Resting is crucial for juicy chops.
9
Serve immediately, perhaps with a squeeze of fresh lemon and a sprinkle of fresh oregano.

Per porsjon

Næringsinnhold

43%Poengsum

Kalorier: 578,7kcal
Protein: 39,7g
Karbohydrater: 4,9g
Fett: 45,2g
Fiber: 1,6g
Sukker: 0,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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.