Paidakia (Greek Grilled Lamb Chops)
Authentic paidakia — Greek grilled lamb chops — marinated in olive oil, lemon, and dried oregano, then grilled over high heat for a charred exterior and pink, juicy center. A Greek Easter classic from the island of Kos.
Ingredients
Lamb
- 12 single-rib lamb chops, French-trimmed (from 1 rack of lamb, approx. 1.2–1.5 kg)
- 60 ml extra-virgin olive oil
- 3 tablespoons fresh lemon juice approximately 1 large lemon
- 2 teaspoons dried oregano (rigani) wild mountain variety if available
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
To Serve
- 1 lemon, cut into wedges
- extra dried oregano for finishing
Instructions
- Combine olive oil, lemon juice, oregano, salt, and pepper in a shallow dish. Add lamb chops and coat evenly. Marinate 30 minutes to 2 hours. Do not exceed 2 hours.
- Remove chops from refrigerator 30 minutes before cooking. Pat lightly dry.
- Preheat grill (charcoal, gas, or cast-iron pan) to high heat.
- Grill chops 3–4 minutes per side without moving. Pull at 60°C / 140°F internal temperature.
- Stand briefly on the bone end (30–60 seconds) to caramelize the fat edge.
- Rest on a warm plate, loosely tented with foil, for 3–5 minutes.
- Finish with a squeeze of lemon and a pinch of dried oregano. Serve immediately.
Notes
Ask your butcher to French the rack and cut into individual chops. Do not marinate longer than 2 hours — lemon acid will degrade the texture of the meat surface. Carryover cooking will bring chops from 60°C to 63–65°C / 145–150°F during the rest. Charcoal gives the best result. A cast-iron grill pan is a solid indoor alternative.
Nutrition
Serving: 3g | Calories: 420kcal