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 porties
Cuisine: greek
Ingredients: 8 st lamb chop bone-in, about 1-inch thick; 1 st lemon juiced; 0,25 kopje olive oil; 3 teentje garlic minced; 2 tl dried oregano; 1 el fresh rosemary finely chopped; 1 tl salt; 0,5 tl 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.

Een origineel recept van Forkin

Totale tijd: 40 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 579 kcal

Glutenvrij

Mise-en-place

Ingrediënten

8 stlamb chop, bone-in, about 1-inch thick
1 stlemon, juiced
0,25 kopjeolive oil
3 teentjegarlic, minced
2 tldried oregano
1 elfresh rosemary, finely chopped
1 tlsalt
0,5 tlblack pepper, freshly ground

Keukengerei

tongs · grill · large bowl · meat thermometer · whisk

De bereidingswijze

Stap voor stap

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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: Resting is crucial for juicy chops.
9
Serve immediately, perhaps with a squeeze of fresh lemon and a sprinkle of fresh oregano.

Per portie

Voedingswaarden

43%Score

Calorieën: 578,7kcal
Eiwit: 39,7g
Koolhydraten: 4,9g
Vet: 45,2g
Vezels: 1,6g
Suiker: 0,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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.