Greek Lamb Chops-Paidakia

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.

Course Main Course

Cuisine Greek

Prep Time 1 15

Cook Time 25

Marinating 1

Servings

Calories 352kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lb lamb chops individual ribs cut from rack of lamb
½ tablespoon coarse sea salt

Marinade ingredients

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

Instructions

Rub the ribs with the sea salt.
2 lb lamb chops, ½ tablespoon coarse sea salt

Marinate

In a food processor, combine all the marinade ingredients and pulse until smooth.
Pour this mixture over the ribs, massage gently, cover and refridgerate for about one hour. You can marinate them overnight if you like.
¼ cup extra virgin olive oil, 2-3 fresh oregano sprigs, 2 garlic cloves, 2-3 fresh thyme sprigs, 2 rosemary sprigs, 2 tablespoons Dijon mustard, 2 lemon

Before cooking

Allow the ribs to reach room temperature before cooking.

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

Before cooking: Remove the chops from the refrigerator and let them come to room temperature, about 20–30 minutes, before cooking. This helps them cook evenly.

Herbs: Fresh thyme, oregano, and rosemary are best, but dried work well too — use about one-third the amount, since dried herbs are more concentrated. If you only have one dried herb on hand, make it oregano; it's the most essential to that authentic Greek flavor.

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

Nutrition