![]() ![]() When you want an impressive meal that you can put together in 10 minutes, look no further than these succulent grilled lamb loin chops. ![]() Weeknight easy and splendid on a platter for dinner parties and date nights. ![]() Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano.Slathered in a rich, aromatic blend of olive oil, fresh rosemary and garlic, Grilled Lamb Loin Chops come out juicy and perfect every time.Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper.If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes.(The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time). Pour the mixture over the potatoes and season well with salt and pepper. Into a bowl add the remaining ingredients and blend. Cut the potatoes into wedges and place them on a large metal roasting pan.Return the lamb chops at room temperature and preheat the oven to 200C.Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight). Add the lamb chops (paidakia) and rub the meat with the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade.Serve these delicious Greek lamb chops (paidakia) with a nice Greek salad and of course some extra garlicky and cooling tzatziki sauce. Alternatively you can drizzle the potatoes with some of the lamb juice and get the best of both worlds! If you choose to roast your potatoes on their own then try these extra delicious crispy Greek lemon potatoes. So it’s up to you to decide if you want to sacrifice a little crispiness for that extra flavour. The main drawback is that the potatoes are not as crispy as when baked on their own. In Greece when preparing Greek lamb chops (paidakia) it is an unwritten rule to add the potatoes in the same pan with the lamb so that they soak in all the juices and aromas from the meat. Seasoned with salt and fresh ground pepper and finished with a last minute squeeze of lemon and dried Greek oregano. Traditionally Greek lamb chops are marinated in olive oil, mustard, fresh thyme, garlic, lemon zest and peppercorn. Most Greeks are not big fans of medium-rare, hence most tavernas offer the paidakia (Greek lamb chops) well done. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue.Ĭooking time varies greatly, mostly depending on how well done you like your meat. Of course the best option is to grill the paidakia (Greek lamb chops) on a char-coal barbecue, to get them all crispy and smokey. Greek lamb chops (paidakia) – The ultimate Greek delicacy! A rack of lamb is the entire set of ribs (usually 8) and these small ribs (paidakia) can be purchased and served “single cut” (with one rib bone) or “double cut” when too small. Most Greek recipes call for the lamb to be cut into small rib chops, called ‘paidakia’ also called ‘Greek lamb chops’. But that’s not how the Greeks like their lamb! When you buy a good rack of lamb, the sky is the limit on how to best cook it! In most restaurants you will find the rack of lamb ‘frenched’, where the rib bones are exposed by cutting off the fat and meat covering them for better presentation. ![]()
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