Paidakia (Greek Lamb Chops)

Ingredients

• 8 lamb chops
• 50 ml extra virgin Greek olive oil
• 1 lemon (juiced)
• 3 garlic cloves (grated)
• 2 tbsp dried oregano
• 1 tsp dried thyme
• 1.5 tsp pink Himalayan sea salt
• 0.5 tsp ground black pepper
• water (a few splashes for the sauce)
• lemon wedge (for serving)

Steps

1. 1

   Prepare the marinade by mixing the olive oil, lemon juice, grated garlic, dried oregano, dried thyme, pink Himalayan sea salt, and ground black pepper together in a jug.

2. 2

   In a large mixing bowl, place the lamb chops and coat them in the marinade. Mix to combine well, ensuring every chop is covered.

3. 3

   Cover the bowl and refrigerate for at least two hours to let the flavours penetrate the meat.

4. 4

   Remove the lamb from the fridge and let it rest at room temperature for 20-30 minutes. This helps the meat cook evenly and allows the edges to become crispy.

5. 5

   Heat up a griddle pan over a medium to high heat for 3-4 minutes until very hot.

6. 6

   Place each lamb chop on the pan, leaving a little gap between each one to avoid crowding. Reserve the remaining marinade in the bowl.

7. 7

   Cook the chops for 4 minutes on each side. Finish by turning them onto their fat side for 30 seconds to render and crisp the fat.

8. 8

   Place the cooked lamb chops on a plate and leave them to rest for at least 5 minutes.

9. 9

   While the lamb rests, pour the raw marinade into a saucepan with a few splashes of water.

10. 10

    Let the marinade bubble briskly for 3-4 minutes on a high heat, stirring constantly, until it has simmered well throughout to cook off any bacteria.

11. 11

    Pour the cooked sauce over the rested lamb chops and serve immediately with a wedge of lemon.

Notes

I recommend serving these with tzatziki and a potato salad. Allowing the meat to come to room temperature before cooking is a key step for achieving a crispy exterior.

Nutrition per serving

• main
• lamb
• Greek
• grilled
• easy
• dinner
• low-carb
• gluten-free