Name: Paidakia (Greek Grilled Lamb Chops)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Greek
Ingredients: 2 lbs (900g) lamb rib chops (paidakia); 1/4 cup extra virgin olive oil; Juice of 2 lemons; 4 garlic cloves, minced; 1 tbsp dried oregano; 1 tsp fresh rosemary, chopped (optional); Salt and freshly ground black pepper, to taste; Lemon wedges, for serving; Fresh oregano or parsley, for garnish

Juicy, tender, and full of Mediterranean charm, Paidakia are Greek-style lamb chops marinated with lemon, garlic, and oregano before being grilled to smoky perfection. This rustic dish captures the essence of traditional Greek cooking—simple ingredients that deliver big flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs (900g) lamb rib chops (paidakia)

1/4 cup extra virgin olive oil

Juice of 2 lemons

4 garlic cloves, minced

1 tbsp dried oregano

1 tsp fresh rosemary, chopped (optional)

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Fresh oregano or parsley, for garnish

Directions

In a large bowl or sealable bag, I combine olive oil, lemon juice, garlic, oregano, rosemary (if using), salt, and pepper.

I add the lamb chops, making sure they are fully coated in the marinade. I cover and refrigerate for at least 2 hours, though overnight gives the best flavor.

About 30 minutes before cooking, I take the lamb out of the fridge to bring it to room temperature.

I preheat my grill or grill pan over medium-high heat.

I grill the lamb chops for 3–4 minutes per side for medium-rare, adjusting the time if I want them more well-done.

Once done, I let the chops rest for 5 minutes before serving.

I garnish with fresh herbs and lemon wedges before bringing them to the table.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes (plus marinating)

Cooking Time: 8 minutes

Total Time: 18 minutes (plus marinating)

Calories: About 310 kcal per serving

Variations

I sometimes swap lamb rib chops for loin chops when I want a slightly leaner cut.

Adding a splash of red wine to the marinade gives the lamb a deeper flavor.

If I don’t have a grill, I use a cast-iron skillet for a perfect sear.

For a spicier version, I add a pinch of chili flakes to the marinade.

Fresh thyme can replace rosemary for a different herbal note.

Storage/Reheating

I store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 300°F (150°C) until warmed through, which keeps the meat juicy. If I’m in a hurry, I use a skillet over low heat, but I avoid the microwave since it tends to dry out the lamb.

FAQs

Can I marinate the lamb chops overnight?

Yes, I recommend marinating overnight whenever possible because it deepens the flavor and makes the lamb even more tender.

What type of grill works best for Paidakia?

I like using a charcoal grill for that authentic smoky taste, but a gas grill or even a stovetop grill pan works well too.

Can I bake the lamb chops instead of grilling?

Yes, I can bake them at 400°F (200°C) for about 15–20 minutes, flipping once halfway through. Broiling at the end helps mimic the grilled char.

What side dishes go well with Paidakia?

I usually serve them with roasted potatoes, Greek salad, or grilled vegetables. Tzatziki also makes a refreshing dip on the side.

How do I know when the lamb is done?

I check with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. I always rest the meat before serving to keep it juicy.

Conclusion

I love making Paidakia because it’s a dish that feels both rustic and elegant. The flavors are fresh, bold, and authentically Greek, yet the preparation is simple enough for any night of the week. Every time I grill these lamb chops, I feel like I’ve brought a little taste of the Mediterranean to my table.

Paidakia (Greek Grilled Lamb Chops)

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating