Greek Lamb Chops (Paidakia) Recipe – European Special
Greek Lamb Chops (Paidakia) are a classic taste of the Mediterranean, featuring tender lamb chops marinated in garlic, fresh lemon juice, fragrant oregano and rosemary, with a hint of cumin. Whether you grill or roast them, the herbs and citrus give the meat a bright, aromatic flavor that’s simple yet sophisticated. Best enjoyed with rustic sides like roasted potatoes or a crisp Greek salad, these lamb chops make a memorable main course for any occasion.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Greek Lamb Chops (Paidakia) Ingredients:
- 8 lamb chops (about 1 inch thick)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Lemon wedges (for serving)
- Fresh oregano or rosemary (optional, for garnish)
How to make Greek Lamb Chops (Paidakia):
Prepare Marinade: In a bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, rosemary, ground cumin, salt, and black pepper.
Marinate Lamb Chops: Place the lamb chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
Preheat Grill or Oven: If grilling, preheat the grill to medium-high heat. If roasting, preheat the oven to 400°F (200°C).
Cook Lamb Chops:
Grilling: Remove the lamb chops from the marinade and discard the excess marinade. Grill the lamb chops for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
Roasting: Arrange the lamb chops on a baking sheet. Roast in the preheated oven for 10-12 minutes, turning halfway through, until they reach your desired level of doneness.
Rest and Serve: Let the lamb chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat.
Garnish and Serve: Serve the lamb chops with lemon wedges for squeezing over the top and garnish with fresh oregano or rosemary if desired.
Recipe Notes:
Marinating Time: For best flavor, marinate the lamb chops for at least 1 hour—or overnight if you have time.
Doneness: Use a meat thermometer for accuracy; about 135°F (57°C) internal temperature gives medium-rare.
Alternative Cooking Methods: If you don’t have a grill, pan-sear in a hot skillet then finish in a preheated oven.
Accompaniments: Serve with tzatziki sauce, Greek salad, roasted potatoes, or warm pita bread.
