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Paidakia are Greece’s quintessential grilled lamb chops, a soul-satisfying staple of seaside tavernas and backyard barbecues alike. These tender rib chops are lightly marinated in fresh lemon juice, garlic and fragrant oregano, then grilled until just charred and succulent. The result is a vibrant dish that showcases the pure flavors of lamb, brightened by lemon and herbed with oregano. In Greece, paidakia are often served straight from the grill, simply dressed with a drizzle of extra ladolemono (lemon-olive oil sauce), and enjoyed with sides like a crisp Greek salad, warm pita, or creamy tzatziki. The char-grill infuses them with a faint smokiness while keeping the meat tender and juicy. Each bite delivers a balance of lemony tang and herby warmth that makes paidakia uniquely refreshing.
Lamb chops marinated this way become wonderfully aromatic. Garlic and lemon lift the natural richness of the meat without overpowering it. A hint of dried or fresh oregano adds a classic Mediterranean earthiness. Traditionally, Greeks allow the lamb to marinate for at least 2 hours to infuse the meat, then grill it quickly over medium heat for a little over five minutes on each side. The cooking is fast, so the exterior crisps beautifully while the inside stays succulent and slightly pink. After grilling, the chops are often served with a wedge of lemon and a spoonful of ladolemono — a simple sauce of extra lemon, olive oil and oregano — poured over them. This keeps the chops moist and adds an extra zesty punch.
Paidakia make a perfect warm-weather dish but are welcome anytime. They often appear on Easter menus in Greece and Cyprus but are equally at home at a casual summer dinner. For home cooking, they require minimal effort: a quick marinade, a hot grill, and just a handful of ingredients one likely already has on hand. The long marinating time can be done ahead, so on grilling day it comes together quickly. In short, paidakia are easy yet impressive. Tender lamb ribs, grilled to smoky perfection with a bright citrus finish, capture the heart of Greek taverna cooking. Enjoy them with friends and family, just as the locals do, for a meal that is both rustic and gloriously flavored.
4
servings10
minutes12
minutes450
kcalThis recipe shows how to make authentic Greek paidakia (grilled lamb chops). Lamb rib chops are first rubbed with a simple marinade of olive oil, lemon juice, minced garlic, oregano, salt and pepper. After marinating for a few hours, they are grilled over charcoal or high heat until nicely charred—about 5 minutes per side for medium. A quick lemon-oregano ladolemono sauce of olive oil, lemon juice and dried oregano is whisked up to drizzle over the finished chops. The chops rest briefly, allowing the juices to redistribute. The final dish is fragrant and tender, accented by bright lemon. Serve these grilled lamb chops immediately with pita bread, Greek salad, or tzatziki for a classic Greek tavern-style meal.
12 lamb rib chops (about ¾–1 inch thick) – trimmed of excess fat. (We like rib chops for tenderness.)
1 teaspoon sea salt
Freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
Juice of 1 large lemon (≈3 tablespoons) – brings bright tanginess.
3 garlic cloves, minced – adds savory depth.
1 tablespoon dried oregano (or 2 tablespoons fresh, finely chopped) – gives characteristic Greek herbal flavor.
½ teaspoon red pepper flakes (optional) – for a mild kick.
¼ cup extra-virgin olive oil
Juice of 1 lemon (≈3 tablespoons) – makes the sauce tangy.
1 teaspoon dried oregano – stirs into the sauce for extra herbiness.
Lemon wedges – for squeezing on top of cooked chops.
Fresh oregano sprigs or chopped parsley.
Tzatziki or Greek salad, for serving (see Serving Suggestions).
Prepare the marinade and chops: In a bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, and red pepper flakes (if using). Season the lamb chops on both sides with salt and pepper. Place the chops in a large shallow dish or zip-top bag and pour the marinade over them. Turn the chops to coat evenly. Cover (or seal the bag) and refrigerate for at least 2 hours, or up to 8 hours, turning the chops occasionally to marinate all sides. Timing: About 2 min to mix marinade + 15 min for assembly; marinate 2–8 hours.
Make the ladolemono sauce: In a small bowl, whisk together ¼ cup olive oil, the juice of one lemon, and oregano until smooth. Set aside. (This sauce will be poured over the hot chops just after grilling.) Timing: 2 min to whisk.
Bring chops to room temperature: Remove lamb chops from the fridge about 30 minutes before grilling. Let them sit at room temperature in their marinade. This ensures even cooking. Meanwhile, prepare your grill. Timing: 30 min (passive).
Preheat grill: Heat a charcoal or gas grill to medium-high heat (about 400°F/200°C). Clean and oil the grates well. You want a hot fire to quickly sear the lamb and capture grill marks. Timing: 10 min.
Grill the chops: Remove chops from the marinade, allowing excess to drip off. (Discard used marinade.) Place the chops on the hot grill. Grill uncovered for about 5–6 minutes on the first side without moving them, until they easily release from the grates and have dark grill marks. Flip and grill the other side for another 4–5 minutes, until the internal temperature reaches about 140°F for medium doneness. (They will rise to about 145°F while resting.) Action: Grill the lamb, turning once. Timing: 10–12 min total grilling time.
Rest and sauce: Transfer the grilled chops to a platter or large pan. Immediately pour the prepared ladolemono sauce over the chops while they are hot. Allow the chops to rest for 5–7 minutes. The juices will redistribute, and the sauce will lightly soak into the meat. The lamb should be tender and slightly pink in the center. Timing: 5–7 min resting.
Serve: Arrange the chops on plates or a large serving platter. Spoon any extra pan juices over them. Garnish with lemon wedges and oregano sprigs. These chops are best enjoyed hot off the grill. (Optional: Squeeze a little fresh lemon juice on each chop for extra brightness.)
Tip: Use a meat thermometer to ensure perfect doneness. Medium-rare (145°F) is recommended for tender lamb. If your chops are thicker than 1½ inches, add a few extra minutes of grilling per side and check temperature again.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~450 kcal |
| Total Fat | 34 g |
| Protein | 31 g |
| Carbohydrates | 3 g |
| Fiber | 0.5 g |
| Sugars | 0 g |
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