Description
Paidakia are Greek-style grilled lamb chops marinated in lemon, garlic, oregano, and olive oil. They’re tender, juicy, and packed with bold Mediterranean flavor, perfect for a casual dinner or festive meal.
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
Instructions
- In a large bowl or sealable bag, combine olive oil, lemon juice, garlic, oregano, rosemary (if using), salt, and pepper.
- Add the lamb chops and coat them well in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- About 30 minutes before cooking, remove the lamb chops from the fridge and let them come to room temperature.
- Preheat a grill or grill pan over medium-high heat.
- Grill the lamb chops for 3–4 minutes per side for medium-rare, adjusting cook time to your preference.
- Remove from the grill and let the chops rest for 5 minutes before serving.
- Garnish with fresh herbs and lemon wedges before serving.
Notes
Lamb loin chops can be used for a leaner option.
A splash of red wine in the marinade adds depth of flavor.
A cast-iron skillet is a good alternative to a grill.
Add chili flakes to the marinade for heat.
Fresh thyme can replace rosemary.
Store leftovers in the fridge for up to 3 days and reheat in the oven at 300°F (150°C).
Avoid reheating in the microwave to prevent drying out the lamb.
- Prep Time: 10 minutes (plus marinating)
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 0g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 75mg
