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Greek Grilled Lamb Chops (Paidakia)

Name: Greek Grilled Lamb Chops (Paidakia)
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Yield: 4 (2 lamb cutlets per person)
Cuisine: Greek
Ingredients: 8 lamb cutlets (lamb rib chops, paidakia), 2cm thick; 2 tablespoons (40 mL) extra virgin olive oil; 1 lemon, halved (one half for the marinade, the other for serving); 1 teaspoon dried Greek oregano; 1 teaspoon dried marjoram; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon sea salt flakes; ½ teaspoon freshly ground black pepper; 1 tablespoon (20 mL) extra virgin olive oil; 3 tablespoons (60 mL) fresh lemon juice (additional to the lemon listed above); ½ teaspoon dried Greek oregano; 1 tablespoon fresh parsley, finely chopped

11 hours ago

4 min read

These Greek Grilled Lamb Chops (Paidakia) are juicy, tender and full of traditional Greek flavour. Marinated in olive oil, lemon and herbs, then grilled until beautifully golden, they're finished with a zesty lemon and herb dressing. Naturally gluten-free, they're perfect served with creamy tzatziki and a fresh Greek salad.

Greek Grilled Lamb Chops (Paidakia). Grilled lamb chops piled on a white platter with lemon wedges and herbs, beside a bowl of creamy sauce on a pale cloth. — Greek Grilled Lamb Chops (Paidakia)

About Greek Grilled Lamb Chops (Paidakia)

Paidakia (παϊδάκια) are traditional Greek lamb chops, usually cut from the rib and cooked over hot charcoal. They're a favourite in Greek tavernas, often served simply with fresh lemon, oregano, fried potatoes and a selection of salads and dips.

What makes these lamb cutlets so delicious is their simplicity. The olive oil and lemon complement the natural flavour of the lamb, while Greek oregano, fresh parsley and marjoram add a wonderful aroma. Marjoram is particularly lovely here, with its slightly sweeter, more delicate flavour.

Traditionally cooked on the barbecue, paidakia are equally delicious prepared in a hot griddle pan at home.

Watch How to Make Greek Grilled Lamb Chops

Helpful Tips

Choose lamb rib cutlets.
Lamb rib chops, known as lamb cutlets in Australia, are ideal for this recipe. Cutlets approximately 2 cm thick work well with the suggested cooking time.
Don't skip the marinade.
Allow the lamb to marinate for 20 minutes in the refrigerator so the lemon, olive oil and herbs have time to flavour the meat.
Barbecue or griddle pan.
Cooking over a hot barbecue is the traditional Greek method, but a ridged griddle pan works beautifully too. Cook until golden on both sides, then finish briefly on the fatty edges.
Marjoram adds a lovely flavour.
Marjoram is closely related to oregano but has a slightly sweeter, more delicate taste. If unavailable, replace it with an additional teaspoon of dried Greek oregano.
Choose your lemon finish.
For a traditional finish, simply squeeze fresh lemon over the cooked lamb. Alternatively, prepare the lemon and herb dressing and brush or drizzle it over the cutlets before serving.

Greek Grilled Lamb Chops (Paidakia). Grilled lamb chops piled on a white platter with lemon wedges and chopped parsley, glistening with savory juices. — Greek Grilled Lamb Chops (Paidakia)

What to Serve With Greek Grilled Lamb Chops

Greek paidakia are delicious served with a selection of fresh salads and traditional Greek sides.

Traditional Greek Tzatziki

Classic Greek Salad

Greek Lettuce and Feta Salad (Maroulosalata)

Rocket Salad (Roka Salata)

Greek Fried Potatoes

More Greek Lamb Recipes

If you enjoy these Greek Grilled Lamb Chops, try these other Greek lamb favourites.

Easy Greek Lamb Roast

Lemon, Garlic and Mint Lamb Shanks

Pull-Apart Lamb Pieces in a Pocket

Greek Grilled Lamb Chops (Paidakia)

Serves: 4 (2 lamb cutlets per person)

Prep Time: 5 minutes

Marinating Time: 20 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Recipe Category: Main Course

Recipe Cuisine: Greek

INGREDIENTS

For the Lamb and Marinade

8 lamb cutlets (lamb rib chops, paidakia), 2cm thick

2 tablespoons (40 mL) extra virgin olive oil

1 lemon, halved (one half for the marinade, the other for serving)

1 teaspoon dried Greek oregano

1 teaspoon dried marjoram

1 tablespoon fresh parsley, finely chopped

1 teaspoon sea salt flakes

½ teaspoon freshly ground black pepper

Optional Lemon and Herb Dressing

1 tablespoon (20 mL) extra virgin olive oil

3 tablespoons (60 mL) fresh lemon juice (additional to the lemon listed above)

½ teaspoon dried Greek oregano

1 tablespoon fresh parsley, finely chopped

INSTRUCTIONS

1. Prepare the Lamb and Marinade

Place the lamb cutlets in a large bowl. Add the olive oil, juice of half a lemon, oregano, marjoram, parsley, salt and pepper.

Using your hands, gently massage the marinade into the lamb, turning each cutlet to ensure it is evenly coated on all sides.

2. Marinate the Lamb

Cover the bowl with cling wrap and refrigerate for 20 minutes to allow the flavours to develop. Meanwhile, prepare a Greek salad, steamed rice or your preferred accompaniment.

3. Cook on the Barbecue (Traditional Method)

Preheat the barbecue to medium-high heat. Place the lamb cutlets on the hot grill and cook for approximately 4 minutes on each side, until beautifully browned.

Using tongs, stand the cutlets on their fatty edges, holding several together or leaning them against one another. Cook for a further 30 seconds to lightly brown the fat.

4. Alternatively, Cook in a Griddle Pan

Heat a large griddle pan over medium-high heat until hot.

Arrange the lamb cutlets in a single layer and cook for approximately 4 minutes on each side, until golden brown and cooked to your liking.

Using tongs, stand the cutlets on their fatty edges for a further 30 seconds to lightly brown the fat.

5. Prepare the Optional Lemon and Herb Dressing

If making the dressing, whisk together the olive oil, lemon juice, oregano and parsley in a small bowl until combined.

6. Finish and Serve

Transfer the cooked lamb cutlets to a serving platter. Choose one of the following ways to finish:

Traditional lemon finish: Squeeze the remaining lemon half over the lamb cutlets.
Brushed lemon and herb dressing: Using a pastry brush, generously brush the dressing over each cooked cutlet.
Drizzled lemon and herb dressing: Spoon or pour the dressing evenly over the lamb cutlets.

Serve warm with your favourite Greek accompaniments.

Recipe Note: Marjoram

Marjoram is closely related to oregano, with a slightly sweeter, more delicate flavour that complements lamb beautifully. If unavailable, replace it with an additional teaspoon of dried Greek oregano.