Our tender Greek Lamb Chops-Paidakia will excite your taste buds on the very first bite. Paidakia are marinated in extra virgin olive oil, mustard, lemon, and fresh herbs. Grilled on charcoal, broiled or roasted in the oven, they are delicious and aromatic, guaranteed to impress your guests and family.

If you love Greek Lamb Chops-Paidakia, you will also love this Egg Pie, Buttermilk Pie or Brown Butter Chess Pie!

Close up of Greek lamb chops paidakia on parchment paper with a slice of lemon and fresh thyme.

What are paidakia

A drawing of a lamb with marked the various chops, on the left is the headline Cuts of lamb.

Greek lamb chops and their various cuts

Greek pork chops-paidakia on a plate with tomatoes, cucumber pita bread and lemon slices, on a table, next to more pita, a cloth napkin and a bowl with salad, a bottle of olive oil, shot from above.
Paidakia roasted in the oven.

Why this recipe sings

  • It has maximum flavor and is easy to prepare. The marinade requires quick prep, and the cooking takes about 10 minutes.
  • It is delicious. The marinade has mustard, extra virgin olive oil, herbs, lemon juice, and zest. You can marinate for one hour or overnight.
  • Paidakia can be grilled, broiled or oven roasted. In this post, we include three versions of cooking. We are partial to the charcoal grill method although oven roasted paidakia are absolutely delicious too!

Here is what you need

Lamb chops, lemons, sea salt and pepper, fresh herbs, olive oil and mustard on a table, shot from above.
  • Lamb chops. Individual ribs cut from a rack of lamb.
  • Coarse sea salt and freshly ground pepper.
  • Fresh oregano leaves, thyme or rosemary. Substitute with dried versions anytime.
  • Dijon mustard. You can use any type of mustard. I love the spiciness of Dijon.
  • Lemons. You will use the zest of one lemon for the marinade and their juice for serving.
  • Extra virgin olive oil.

How to make Paidakia

Marinate

Lamb chops-paidakia on parchment paper with sea salt and fresh thyme.

Rub the ribs with the sea salt and the herbs.

Lamb chops marinating with herbs in a white bowl.

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.

Roasted paidakia-lamb chops on a rimmed baking sheet.
Paidakia roasted in the oven.

Oven method

  1. Preheat the oven to 200° C.
  2. 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

  1. Preheat the broiler.
  2. 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.
  3. Sprinkle the ribs with freshly ground pepper on both sides and put them on the rack under the broiler.
  4. Broil for about 4-5 minutes on each side or until golden brown and cooked to your liking.
Lamb chops on a charcoal grill
Paidakia-Greek lamb chops grilling on charcoal.

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.”

Greek lamb chops-paidakia on a plate with tomatoes, cucumber pita bread and lemon slices, on a table, next to more pita, a cloth napkin and a bowl with salad, a bottle of olive oil, shot from above.
Paidakia-Greek lamb chops cooked on a charcoal grill served with pitas, salad and lemon wedges.

Gass 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.

Close up of Greek lamb chops paidakia on parchment paper with a slice of lemon and fresh thyme.
Paidakia roasted in the oven.

Serving

Drizzle with much lemon juice to taste and serve on a platter with warm toasted pita bread, salads and tzatziki sauce.

Side dishes to try with paidakia

Greek Lamb chops Paidakia are rich and best paired with lighter dishes. Check out some of the options below:

  • Salads. A classic Greek tomato salad-Horiatiki salata 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-ladolemono and suit the robust flavor of the lamb chops.
  • Potatoes. Whether you like lemon-roasted potatoesregular fries, or those seasoned with rosemary parmesan, all are great with chops.
  • Dips and sauces. Tzatziki and tirokafteri-spicy whipped feta are perfect with lamb, matches made in heaven. And have you ever tried a fry dipped in tzatziki? No? You are missing out!

You may also like

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Greek lamb chops-paidakia on a plate with tomatoes, cucumber pita bread and lemon slices, on a table, next to more pita, a cloth napkin and a bowl with salad, a bottle of olive oil, shot from above.

Greek Lamb Chops-Paidakia

by Jenny | The Greek Foodie
Our tender Greek Lamb Chops-Paidakia are marinated in olive oil, mustard, lemon, and fresh herbs. Grilled on charcoal, broiled or roasted in the oven, they are delicious and aromatic, guaranteed to impress your guests and family.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 343 kcal

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".

Gass 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

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.
 
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 
 

Nutrition

Calories: 343kcalCarbohydrates: 2gProtein: 38gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.002gCholesterol: 114mgSodium: 785mgPotassium: 513mgFiber: 1gSugar: 0.2gVitamin A: 36IUVitamin C: 0.1mgCalcium: 51mgIron: 4mg
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Greek Lamb Chops-Paidakia

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5 from 1 vote

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2 Comments

  1. 5 stars
    I loved how simple these lamb chops were to make. And delicious! They reminded me of our vacation to Poros, Greece!