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.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 579 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 8 pcslamb chop, bone-in, about 1-inch (2.5 cm) 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
- 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
Store leftover lamb chops in an airtight container in the refrigerator.
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.
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