Greek Crilled Lamb Chops (paidakia)
Make the famous Greek Crilled Lamb Chops (paidakia) at home on your barbecue using this simple but delicious marinade.
Prep Time5 mins
Cook Time8 mins
Marinating time30 mins
Total Time43 mins
- 12 lamb chops (allowing 3 per person)
For the marinade
- 3 tbsp olive oil
- 3 garlic cloves (minced)
- 1/2 lemon juice only
- 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
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.
Leave to rest for about 5 minutes before serving with extra lemon wedges on the side.
- 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.
Calories: 950kcal | Carbohydrates: 3g | Protein: 126g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 387mg | Sodium: 362mg | Potassium: 1616mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 75mg | Iron: 11.7mg