Paidakia Greek Lamb

"These are meant to be eaten with your fingers, but be sure you've got plenty of napkins." READY IN: 20 mins



  • 2 lbs lamb chops
  • 4 lemons
  • 1/2 cup olive oil
  • 2 tablespoons dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  1. Grate the zest of two lemons into a medium bowl. Squeeze the juice from two and a half lemons, reserving the remaining half lemon, and add it to the zest along with the olive oil. Mix well, then pour the marinade into a large zip bag. Add the lamb chops to the bag, seal it, and turn to coat the lamb with the marinade. Marinate for 1 hour at room temperature or up to three hours in the refrigerator.
  2. Prepare a medium-hot grill. Remove the lamb chops from the marinade and dust them generously with oregano. Grill for about 3-4 minutes per side for rare, or 5-6 minutes for medium-rare (or until desired doneness). Once done, remove from the grill and place them on a serving platter tented with foil or in a warm oven to rest for about 10 minutes.
  3. To serve, spoon any juices from the platter over the chops. Squeeze the juice of the remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately. Garnish with lemon wedges cut from the fourth lemon.

NOTE: Make sure to adjust the cooking time based on your preferred level of doneness. Additionally, you can add some minced garlic to the marinade for extra flavor. Enjoy your Greek grilled lamb chops!


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