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 porcje
Cuisine: greek
Ingredients: 8 szt. lamb chop bone-in, about 1-inch thick; 1 szt. lemon juiced; 0,25 szklanka olive oil; 3 ząbek garlic minced; 2 łyżeczka dried oregano; 1 łyżka fresh rosemary finely chopped; 1 łyżeczka salt; 0,5 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 40 min
Porcje: 4
Trudność: Średni
Na porcję: 579 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

8 szt.lamb chop, bone-in, about 1-inch thick
1 szt.lemon, juiced
0,25 szklankaolive oil
3 ząbekgarlic, minced
2 łyżeczkadried oregano
1 łyżkafresh rosemary, finely chopped
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

Sprzęt

tongs · grill · large bowl · meat thermometer · whisk

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

43%Ocena

Kalorie: 578,7kcal
Białko: 39,7g
Węglowodany: 4,9g
Tłuszcz: 45,2g
Błonnik: 1,6g
Cukry: 0,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.