Make the famous Greek grilled lamb chops (paidakia) at home on your barbecue using this simple but delicious marinade. Serve with my mum’s addictive potato salad!
When I was younger and still living in Athens, we used to visit these restaurants that specialised in paidakia (= lamb chops). It was a special treat and we went as a big family group to enjoy big trays of the freshly grilled lamb chops, simply marinated with herbs, olive oil, lemon and salt.
I don’t recall eating anything else at those chophouses – maybe there were tiganites patates (fries) and quite likely big Greek salads as well. But the main event were the lamb chops which we ate with our hands – I don’t think I have ever seen anyone in Greece eat them with a knife and fork!
It has been decades since I visited one of those restaurants, but, thankfully, it is pretty easy to replicate the experience at home thanks to our Char-Broil BBQ. They taste just as amazing as I remember even if, these days, I try to eat them in a more civilised fashion!
Our BBQ has seen so much action these past few months, that it has practically been replacing the stove this summer. I honestly can’t recommend our Char-Boil Hybrid Grill highly enough and I have a Char-Broil luxury accessory kit to give away to one lucky reader (scroll to the end of the post).
I always make a big Greek salad and my mother’s famous potato salad as sides. Everything is very simple, very tasty and, with the exception of the potato salad, ready in minutes. All you need is plenty of lemon wedges (lemon wedges accompany almost every dish in Greece) and some cold beer.
- For the potato salad
- 5 large Maris Piper potatoes
- 150g | 5½ oz feta cheese, crumbled
- 3 tablespoons mini capers or finely chopped black olives
- 1 red onion, very finely sliced
- juice of ½ lemon
- handful fresh dill fronds to garnish
- salt and freshly ground black pepper
- extra virgin olive oil to drizzle
- For the lamb chops
- 12 lamb chops (allowing 3 per person)
- For the marinade
- 3 tbsp olive oil
- 3 garlic cloves, minced
- juice of ½ lemon
- 1 tbsp red wine vinegar
- 1 tsp anchovy paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and freshly ground pepper to season
- lemon wedges to serve
- Bring a large pot of water to the boil and add a good pinch of salt.
- Add the potatoes and lower heat to a simmer. Cover the pot and cook until fork tender.
- Rinse the potatoes in cold water and then peel the skin off once cool enough to handle.
- Cut into cubes and leave to cool completely.
- Spread the potatoes on a platter and scatter the capers, feta and red onion over them.
- Drizzle with the lemon juice and plenty of olive oil and season liberally with salt and pepper.
- Garnish with the fresh dill and serve.
- Mix all the ingredients for the marinade together and then rub over the lamb chops. Season with salt and pepper.
- Cover and leave at room temperature for 30 minutes while your grill is getting hot. Alternatively keep in the fridge but bring back to room temperature for 30 minutes before cooking.
- Preheat your grill (barbecue) for direct cooking over medium heat.
- Grill the chops for about 4 minutes per side, keeping the lid closed as much as you can, until slightly charred. If the
- Leave to rest for about 5 minutes before serving with extra lemon wedges on the side.
Cook the lamb chops on a hot griddle pan on the stove or under the broiler instead of the barbecue.
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