Greek lamb chops – Paidakia (pronounced pa-ee-da-KIA) – are one of the most iconic dishes in Greek cuisine. Whether sizzling over a charcoal grill at a summer taverna or roasted golden in a home oven, a plate of paidakia is pure joy. In this recipe, the lamb chops are marinated in extra virgin olive oil, Dijon mustard, fresh lemon juice and zest, and fragrant herbs like oregano and thyme. The result? Tender, deeply flavorful chops with a caramelized crust – guaranteed to impress.
If you love Greek Lamb Chops-Paidakia, you will also love our Pork Steaks, Lamb Burgers or Bifteki The Greek Burger!
What are paidakia
Grilled Greek lamb chops-Paidakia (pronounced pa-ee-da-kia) is one of those dishes embedded into the Greek DNA. Most of us associate paidakia with a festive gathering at a favorite taverna or a barbecue in the home garden, surrounded by family and friends, talking fast and loud and chilling simultaneously, and eating delicious charcoal-grilled chops.
Greek lamb chops and their various cuts
In Greek cuisine, paidakia traditionally refers to small rib chops cut from the rack of lamb. They are thin (about 1 cm / ½ inch), with a little bone, a thin layer of fat, and not too much meat, which is exactly why they cook fast and taste incredible over a hot flame.
How to buy Greek-style lamb chops in the US:
The closest equivalent is a frenched rack of lamb, cut into individual chops by your butcher. Ask for “individual rib chops from a rack of lamb” and request them cut thin – about ½ inch. Many good butchers will do this without any trouble.
If you cannot find thin rib chops, lamb loin chops are an excellent substitute. They are larger and meatier, but the marinade in this recipe works beautifully with them. Just increase cooking time by 3–4 minutes per side and season more generously, as there is more meat to penetrate.
A note on doneness: Unlike a thick rack of lamb served pink in a restaurant, authentic paidakia are always cooked fully through – and that is exactly how they should be. Because the ribs are thin with a beautiful ratio of fat to meat, they do not dry out when fully cooked. The fat renders, the edges char, and the meat stays incredibly tender and juicy. This is the texture Greeks love and expect. There is no pink in paidakia. Cook them until fully done – deep golden-brown on both sides with slightly charred edges and the fat fully rendered and sizzling. Trust your eyes and your nose over a thermometer with these.
Why this recipe sings
How to make Paidakia
The Greek Lamb Chop Marinade
The marinade is the soul of this recipe – simple, bold, and deeply Greek. Here is what each ingredient brings to the dish:
Extra virgin olive oil – The base of every Greek marinade. Use a good quality EVOO; you will taste the difference. It carries the flavors and helps create a beautiful crust on the grill or under the broiler.
Dijon mustard – Acts as an emulsifier, binding the oil and lemon juice together so the marinade coats the chops evenly. It also adds a subtle heat that complements the lamb beautifully. Any mustard works, but Dijon gives the best depth.
Lemon juice and zest – The acid in lemon juice gently tenderizes the lamb and brightens every bite. The zest adds fragrant, concentrated citrus flavor without extra liquid.
Fresh oregano and thyme – The herbs most associated with Greek grilling. Fresh is best, but dried works well too – use one-third the amount if substituting.
Coarse sea salt – Always rub the chops with salt before adding the marinade. This draws out moisture and then reabsorbs it, seasoning the meat from the inside.
Marinating time: One hour is enough for great flavor. For deeper seasoning, marinate overnight in the refrigerator (up to 12 hours). Always allow the chops to come to room temperature before cooking.
Rub the ribs with the sea salt and the herbs. In a small bowl, combine the olive oil, mustard, and lemon zest and mix well with a spoon. Pour the mixture over the ribs, cover, and refrigerate for about one hour. You can marinate them for up to 4-5 hours.
Before cooking: Allow the ribs to reach room temperature before cooking. Place them on a wire rack over a baking sheet to drain most of the marinade (or gently remove it with a paper towel.
Oven method
- Preheat the oven to 200° C.
- Brush a large baking sheet (or two) with olive oil. Arrange the lamb ribs in a single layer. Roast in the oven for about 20 – 25 minutes until they are golden brown.
Broiler method
- Preheat the broiler.
- Lightly oil the oven rack and place it in the highest position. Place a tray under it to catch the cooking liquids and prevent the oven from getting dirty.
- Sprinkle the ribs with freshly ground pepper on both sides and put them on the rack under the broiler.
- Broil for about 4-5 minutes on each side or until golden brown and cooked to your liking.
Charcoal grill method
Calculate about 15-20 minutes of cooking, depending on the thickness of the ribs. You can brush your grill with a bit of lemon and olive oil (optional).
Grill on one side for about 5 minutes. The ribs will start to “melt,” and the fat will drip off. When the ribs are browned and easily come off the grill, turn them over and cook for 5 minutes. Grill for another 5-10 minutes, turning them regularly. This way, you ensure even cooking, avoiding unwanted, unpleasant “charring.”
Gas grill method
Depending on the thickness of the ribs, calculate about 20-25 minutes of cooking time. Preheat the grill for 10 minutes and grease it with a little oil. Grill initially for about 7-8 minutes. Grill for another 5-10 minutes, turning them regularly.
How to serve Greek lamb chops
Arrange the paidakia on a large platter and squeeze plenty of fresh lemon juice over them right before serving – this is non-negotiable in any Greek household. Serve with warm, toasted pita bread, a classic Greek salad (Horiatiki), and a generous bowl of yogurt-feta dip. For an extra flourish, drizzle the chops with ladolemono – the traditional Greek olive oil and lemon dressing. It is simply a 3:1 ratio of extra virgin olive oil to fresh lemon juice, whisked together with a pinch of dried oregano and salt. It is bright, punchy, and takes paidakia to the next level.
What to serve with Greek lamb chops (Paidakia)
Greek Lamb chops Paidakia are rich and best paired with lighter dishes. Check out some of the options below:
- Salads. A green leafy salad is perfect. Our corn-tomato salad is fresh and bright and goes well with the rich lamb chops.
- Horta. The traditional boiled greens are dressed with olive oil and lemon and suit the robust flavor of the lamb chops.
- Potatoes. Whether you like lemon-roasted potatoes, regular fries or these rosemary parmesan potatoes, all go so well with lamb chops.
- Dips and sauces. Tzatziki dip and tirokafteri (spicy whipped feta) are perfect with lamb, a match made in heaven. And have you ever tried a fried potato dipped in tzatziki? No? You are missing out!
Storing and reheating paidakia
Refrigerator: Store leftover paidakia in an airtight container for up to 3 days. Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat paidakia is in a hot cast iron skillet or under the broiler for 2–3 minutes per side – this refreshes the crust without drying out the meat. Avoid the microwave if possible, as it makes the meat tough. A squeeze of fresh lemon right before serving brings them back to life.
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Greek Lamb Chops-Paidakia
Ingredients
- 2 lb lamb chops individual ribs cut from rack of lamb
- ½ tablespoon coarse sea salt
- 2 tablespoons fresh oregano leaves or thyme or both
- ¼ cup Dijon mustard
- 1 lemon juiced and zested
- ¼ cup extra virgin olive oil
Instructions
Marinate
- Rub the ribs with the sea salt and the herbs. In a small bowl, put the olive oil, mustard and lemon zest, and mix well with a spoon.Pour this mixture over the ribs, cover refrigerator for about one hour.You can marinate them for up to 4-5 hours.
Before cooking
- Allow the ribs to reach room temperature before cooking. Place them on a wire rack over a baking sheet to drain most of the marinade(or gently remove it with a paper towel.
Broiler method
- Preheat the broiler. Lightly oil the oven rack and place it in the highest position. Place a tray under it, to catch the cooking liquids and do not dirty the oven.Sprinkle the ribs with freshly ground pepper on both sides and put them on the rack under the broiler.Broil for about 4-5 minutes on each side or until golden brown and cooked to your liking.Preheat the oven to 200° C on the resistances,Brush a large baking sheet (or two) with olive oil. Arrange the lamb ribs in a single layer. Roast in the oven for about 20 – 25 minutes, until they are golden brown.
Charcoal grill method
- Calculate about 15-20 minutes of cooking depending on the thickness of the ribs.You can brush your grill with a little bit of lemon and olive oil (optional).Grill on one side for about 5 minutes. The ribs will start to "melt" and the fat will be dripping off.When the ribs are browned and easily come off the grill, turn them over and cook for 5 minutes. Grill for another 5-10 minutes, turning them regularly. This way you ensure even cooking, avoiding unwanted, unpleasant "charring".
Gas grill method
- Calculate about 20-25 minutes of cooking depending on the thickness of the ribs.Preheat the grill for 10 minutes and grease it with a little oil.Grill initially for about 7-8 minutes. Grill for another 5-10 minutes, turning them regularly.
Serving
- Arrange on a platter, and serve lemon wedges, toasted pita bread, salad and tzatziki sauce.
Notes
Nutrition
