Paidakia
Greek Grilled Lamb Chops
Authentic Greek lamb chops (paidakia), marinated in a simple yet flavorful blend of olive oil, lemon juice, oregano, and garlic, then grilled to perfection. A quintessential taverna dish, best enjoyed with a squeeze of fresh lemon.
🧂 Ingredients
- 12 Lamb chops(Loin chops or rib chops, about 1-inch thick)
- 80 ml Extra virgin olive oil(Approximately 1/3 cup)
- 60 ml Fresh lemon juice(Approximately 1/4 cup, from about 2 medium lemons)
- 2 tbsp Dried oregano(Greek oregano if possible)
- 4 Garlic cloves(Minced or finely grated)
- 1 tsp Salt(Or to taste)
- 0.5 tsp Black pepper(Freshly ground, or to taste)
- 4 Lemon wedges(For serving)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper until well combined.
⏱️ 5 minutes - 2
Marinate the lamb chops: Place the lamb chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring each piece is well coated. Seal the bag or cover the dish. Refrigerate for at least 3 hours, or preferably overnight, turning the chops occasionally to ensure even marination.
⏱️ 3+ hours (minimum) - 3
Prepare for grilling: About 30 minutes before grilling, remove the lamb chops from the refrigerator and let them come to room temperature. This ensures more even cooking. Preheat your grill to high heat. For charcoal grills, aim for glowing red embers with no active flames. For gas grills, set to high, around 230-260°C (450-500°F).
⏱️ 30 minutes - 4
Grill the lamb chops: Lightly oil the grill grates to prevent sticking. Place the marinated lamb chops on the hot grill. Grill for approximately 3-4 minutes per side for medium-rare, or longer depending on your desired doneness and the thickness of the chops. Look for a beautiful char and a juicy interior. Avoid overcooking.
⏱️ 6-8 minutes - 5
Rest and serve: Once grilled to your liking, remove the lamb chops from the grill and transfer them to a clean plate or cutting board. Let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve immediately with fresh lemon wedges on the side for squeezing over the chops.
⏱️ 5 minutes
💡 Pro Tips
- ✓Achieve a beautiful char and smoky flavor by grilling over very high heat.
- ✓Aim for medium-rare (internal temperature of 55-57°C or 130-135°F) for the most tender and juicy lamb.
- ✓Simplicity is key to this dish; let the quality of the lamb and the fresh marinade shine through.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add fresh mint leaves (chopped) to the marinade for a refreshing twist.
- Incorporate fresh rosemary sprigs (chopped) into the marinade for an herbaceous aroma.