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Greek grilled lamb chops with potato salad

Make the famous Greek grilled lamb chops (paidakia) at home on your barbecue using this simple but delicious marinade. Serve with this simple but delicious potato salad.
Course Grilled lamb chops and potato salad
Cuisine Greek
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 4 servings
Author Lucy Parissi | Supergolden Bakes

Ingredients

  • <b>For the potato salad</b>
  • 5 large Maris Piper potatoes
  • 150 g | 5 1/2 oz feta cheese crumbled
  • 3 tablespoons mini capers or finely chopped black olives
  • 1 red onion very finely sliced
  • juice of 1/2 lemon
  • handful fresh dill fronds to garnish
  • salt and freshly ground black pepper
  • extra virgin olive oil to drizzle
  • <br>
  • <b>For the lamb chops</b>
  • 12 lamb chops allowing 3 per person
  • <br>
  • <b>For the marinade</b>
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • juice of 1/2 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

Instructions

  • 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.

Notes

This recipe calls for medium-cut lamb chops. If they are thicker you might need to cook them a bit longer.
Cook the lamb chops on a hot griddle pan on the stove or under the broiler instead of the barbecue.