Name: Greek Lamb Chops-Paidakia
Prep time: 75 min
Cook time: 25 min
Ingredients: 2 lb lamb chops (individual ribs cut from rack of lamb); ½ tablespoon coarse sea salt; ¼ cup extra virgin olive oil; 2 lemon (juiced and zested); 2 tablespoons Dijon mustard; 2 rosemary sprigs (Use only the leaves); 1 tablespoon dried oregano; 2 garlic cloves; 1 teaspoon black pepper; 2-3 fresh oregano sprigs (Use the leaves and soft sprig parts); 2-3 fresh thyme sprigs (Use the leaves and soft sprig parts)

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 a blend of extra virgin olive oil, Dijon mustard, lemon, and garlic, and finished with fresh herbs.

If you love Greek Lamb Chops-Paidakia, you will also love our Pork Steaks, Lamb Burgers or Bifteki The Greek Burger!

Greek lamb chops with tzatziki sauce, lemon, bread, and fresh herbs on a white plate.

Overview

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.

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

In Greek cuisine, paidakia traditionally refers to small rib chops cut from the rack of lamb. They are thin (about 1.5 cm / ½ ), 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.

How to ask your butcher for paidakia

The cut itself is simple — paidakia are individual rib chops from the rack of lamb — but the words butchers use change from country to country, and that’s where most people get stuck. Here’s exactly what to ask for, wherever you are.

In the US: Ask for lamb rib chops, cut individually from the rack, about 1.5 cm / ½ inch thick. If you can’t find them, lamb loin chops are an easy substitute — just cook them a few minutes longer, as they’re meatier.
In the UK: Ask for lamb cutlets — these are the rib chops you want. Just know that “lamb chops” on their own usually means the larger loin chops in British shops, so say cutlets if you want the thin, taverna-style ones.
In Australia & New Zealand: Ask for lamb cutlets, but here’s the key part — ask for them untrimmed, from a rack that hasn’t been Frenched. Steer clear of anything labeled “lamb ribs,” which is a different cut (the breast).

My one real tip: skip the pretty, neatly trimmed cutlets if you can. When a butcher “Frenches” a rack, they scrape away the fat and the little scraps of meat around the bone to make it look elegant — and that is exactly the fatty, flavorful meat that gives real paidakia their taverna taste. Ask for an unfrenched rack, separated into individual chops. They’ll look more rustic and less polished, and that’s the whole point. This is the version you get at a seaside taverna, and it’s the best one.

And to settle the confusion you’ll sometimes hear at the counter: a single rib chop and a cutlet are the same thing — one rib, bone and all. “Ribs” sold as their own cut are something else entirely (the breast), so don’t let that send you home with the wrong piece.

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 you will love paidakia

Maximum flavor and easy to prepare. The marinade requires quick prep, and the cooking takes about 10 minutes.
The marinade is simple and delicious. It includes all the Greek classics — extra virgin olive oil, Dijon mustard, lemon, dried oregano and fresh herbs. You can marinate for as little as 30 minutes 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!

How to make Paidakia

Labeled ingredients for Greek lamb chops paidakia: lamb chops, lemon, garlic, olive oil, herbs, and spices.

The Greek lamb chop marinade

This is the classic Greek marinade — simple, bright, and built on just a few good ingredients. Here is what each one brings:

Extra virgin olive oil – The base of every Greek marinade. Use a good Greek EVOO; it carries all the flavors and helps build that gorgeous crust on the grill or under the broiler.

Dijon mustard – Acts as an emulsifier, pulling the oil, vinegar, and lemon together into a paste that clings to every chop. It also adds a gentle warmth that loves lamb.

Lemons– Classic in Greek cooking. The juice adds freshness, and the zest adds fragrant, concentrated citrus without extra liquid.

Fresh garlic – A couple of cloves, blended right in for a sharp, punchy hit that garlic powder alone can’t give.

Dried oregano – The backbone herb of Greek cooking. Earthy, aromatic, and essential.

Fresh herbs – thyme, oregano, and rosemary – Use one, two, or all three, depending on what you have. Thyme is delicate, oregano is classic, rosemary is bold and piney — all three are right at home with lamb.

Salt and freshly ground black pepper – To season throughout and bring every other flavor into focus.

Making the marinade

Add the garlic, olive oil, mustard, lemon juice, dried oregano, and the fresh herb leaves, to a food processor or blender and pulse until completely smooth — you want a loose paste with no big pieces. Rub it generously all over the paidakia, coating every chop.

Marinating time: As little as 30 minutes will give you great flavor, but for the deepest, most delicious results, cover and refrigerate overnight. Always let the chops come to room temperature before cooking.

Raw lamb chops coated in a Greek herb and spice marinade in a white bowl

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.

Marinated Greek lamb chops spread in a single layer on a baking sheet, ready to roast in the oven. — Paidakia roasted in the oven.

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.

Greek lamb chops with tzatziki sauce, lemon, pita, and fresh herbs on a white plate. — 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.”

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.

Greek marinated lamb chops on a platter with a fresh lemon wedge, herb sprigs, and warm bread.

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.

FAQs

Paidakia is the Greek word for lamb chops – specifically small, thin rib chops cut from the rack of lamb. They are one of the most beloved dishes in Greek cuisine, traditionally grilled over charcoal and served with lemon, pita bread, and tzatziki.

The authentic choice is thin rib chops from a rack of lamb – ask your butcher to cut them individually. In the US, lamb loin chops are the most readily available substitute and work wonderfully with the same marinade.

The classic Greek base is extra virgin olive oil, Dijon mustard, fresh lemon juice and zest, garlic, and oregano. This version builds on it with olive oil, Dijon, lemon juice and zest, garlic, dried oregano, and fresh herbs (thyme, oregano, rosemary). Blend everything into a smooth paste, rub it all over the chops, and marinate for at least 30 minutes, or overnight in the fridge for the deepest flavor.

Yes! Roast the marinated chops on a lightly oiled baking sheet at 200°C (400°F) for 20–25 minutes until deep golden brown with slightly charred edges. They will not have the smokiness of grilled paidakia, but they are absolutely delicious.

Paidakia pair best with tzatziki, a classic Greek salad (Horiatiki), lemon roasted potatoes, horta (boiled greens with olive oil and lemon), and warm pita bread.

No – authentic paidakia are always cooked fully through. Because the ribs are thin, the fat renders completely and the edges char, keeping the meat juicy and tender even when fully cooked. Pink paidakia would not be traditional or expected in any Greek home or taverna.