Grilled lamb chops, or paidakia, are a cherished Greek dish, enjoyed across the country as a main course. These chops are typically marinated in a flavorful mix of olive oil, lemon juice, and fresh herbs before being grilled over traditional charcoal barbecues.
They are often served with a side of potatoes, fresh salads, or the creamy, refreshing tzatziki sauce, making for a delicious and satisfying meal.
We love the traditional preparation of païdakia. Tender lamb chops are marinated in a zesty blend of olive oil, lemon juice, garlic, and oregano, then pan-seared or authentically grilled.
Serves: 4 | Difficulty: Medium
Ingredients:
- 8 lamb rib chops
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves minced garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- Lemon juice for sprinkling
Steps:
- Combine olive oil, lemon juice, garlic, oregano, and salt in a large glass bowl, whisking them together. Toss in the lamb chops, ensuring they are thoroughly coated with the marinade. Cover the bowl and let the lamb chops marinate in the refrigerator for anywhere from 30 minutes to 6 hours.
- When ready to cook, heat a cast iron skillet over medium-high heat. Place the marinated lamb chops in the skillet, cooking them for 2-3 minutes on each side until they are well-browned and reach an internal temperature of 135°F-145°F (57-62°C), depending on whether you like them medium rare or medium. Continue this process with the remaining lamb chops.
- Alternatively, if you'd like to be really authentic, cook the lamb chops on the grill. First, heat your grill to a medium-high temperature. Then grill the lamb for about 3-4 minutes on each side, until the chops are medium-rare to rare doneness.