Paidakia – Juicy Greek-Style Grilled Lamb Chops

Description

Paidakia is a classic Greek dish of tender lamb chops marinated in a simple yet vibrant blend of lemon juice, garlic, olive oil, and fresh herbs like oregano and rosemary. Traditionally grilled over charcoal, these chops develop a smoky aroma with a crisp, golden exterior while staying juicy and flavorful inside. Perfect for summer BBQs or a special family dinner, this recipe is rustic, aromatic, and irresistibly Mediterranean.

Ingredients for Paidakia – Juicy Greek-Style Grilled Lamb Chops

• 8 lamb chops (about 1–1.5 inches thick)

• 3 tbsp extra virgin olive oil

• 3 tbsp fresh lemon juice (about 1 lemon)

• 3 garlic cloves, minced

• 1 tbsp fresh oregano, chopped (or 1 tsp dried)

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tsp sea salt

• ½ tsp freshly ground black pepper

• Optional: pinch of red pepper flakes for heat

Instructions

1. Prepare the Marinade

   • In a bowl, whisk together olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.

2. Marinate the Lamb

   • Place lamb chops in a shallow dish or zip-lock bag.

   • Pour marinade over them, ensuring each chop is well-coated.

   • Cover and refrigerate for at least 1 hour, ideally 4–6 hours for deeper flavor.

3. Preheat the Grill

   • Heat a charcoal or gas grill to medium-high.

   • If using charcoal, let coals turn ashy before cooking.

4. Grill the Lamb Chops

   • Remove lamb from the marinade and shake off excess.

   • Grill 3–4 minutes per side for medium-rare (internal temp ~135°F / 57°C).

   • Adjust cooking time based on thickness and preferred doneness.

5. Rest and Serve

   • Let lamb rest for 3–5 minutes before serving to keep juices inside.

   • Serve with lemon wedges and a sprinkle of extra oregano.

Notes

• Flavor tip: Greek oregano has a stronger aroma—if you can find it, use it.

• Bone-in chops retain more moisture and flavor than boneless.

• Charcoal grilling is most authentic, but a cast-iron grill pan works too.

Tips

• Don’t over-marinate (more than 24 hours) or the lemon’s acidity may start breaking down the meat too much.

• For extra smoky flavor, toss some fresh rosemary sprigs on the grill while cooking.

• Pair with tzatziki, Greek salad, or roasted potatoes for a complete meal.

• Use an instant-read thermometer to prevent overcooking.

Servings

• 4 servings (2 chops per person)

Nutritional Information (per serving, approx.)

• Calories: 380 kcal

• Protein: 28 g

• Fat: 29 g

• Saturated Fat: 10 g

• Carbohydrates: 2 g

• Fiber: 0.5 g

• Sugar: 0.3 g

• Sodium: 450 mg

Health Benefits

• Rich in protein – supports muscle repair and maintenance.

• Good source of iron – helps in oxygen transport and energy levels.

• Healthy fats from olive oil – support heart health.

• Herbs & garlic – provide antioxidants and anti-inflammatory properties.

Q & A

Q1: Can I cook these in the oven instead of a grill?
A1: Yes! Preheat oven to 400°F (200°C) and roast for 10–12 minutes, flipping halfway, or broil for a smoky touch.

Q2: What cut of lamb works best?
A2: Rib chops are most tender, while loin chops are leaner. Both work well for Paidakia.

Q3: Can I marinate overnight?
A3: Yes, but keep it under 24 hours to avoid overly soft texture from the lemon juice.

Q4: How do I know when the lamb is done?
A4: Use a thermometer—135°F (medium-rare), 145°F (medium), 160°F (well-done).

Q5: What wines pair well with Paidakia?
A5: Try a Greek red like Xinomavro or a medium-bodied Syrah.