🍖 Greek lamb chops

Name: Greek lamb chops
Total time: 40 min
Yield: 4
Cuisine: Greece
Ingredients: 1 kg lamb rib chops (about 12); 4 tbsp olive oil; Juice of 1 lemon, plus lemon wedges to serve; 3 garlic cloves, crushed; 2 tsp dried oregano; Salt and black pepper

Origin: Greece

538kcal

per serving · 250 g

215kcal

per 100 g

55 gProtein22 g / 100 g

35 gFat14 g / 100 g

2 gCarbs1 g / 100 g

Greek lamb chops, known as paidakia, are small rib chops marinated in olive oil, lemon juice, garlic and dried oregano, then grilled fast over high heat. The fat crisps and chars at the edges while the meat stays pink and juicy. They are eaten with the fingers, straight off the bone, with lemon wedges and a simple salad or roasted vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly1 g carbs per 100 g

✓

High protein22 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: lamb chops

Not veganbecause of: lamb chops

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamb chopsoreganolemongarlicolive oil

Recipe

4 servings40 min

Ingredients

1 kg lamb rib chops (about 12)
4 tbsp olive oil
Juice of 1 lemon, plus lemon wedges to serve
3 garlic cloves, crushed
2 tsp dried oregano
Salt and black pepper

Method

Mix the olive oil, lemon juice, garlic, oregano, salt and pepper.
Coat the chops in the marinade and leave for at least 30 minutes, or up to 4 hours in the fridge.
Heat a grill or griddle pan until very hot.
Grill the chops for 2–3 minutes per side for pink meat, until the fat is crisp and charred.
Rest for 3 minutes, sprinkle with more oregano and serve with lemon wedges.

How to make it lighter

Trim the thick outer fat before grilling — the meat stays juicy and the plate gets noticeably lighter.
Let the marinade drip off before the chops go on the grill; each tablespoon of olive oil is about 120 kcal.
Count three chops as a portion and fill the rest of the plate with a tomato and cucumber salad or grilled vegetables.

History

Grilled lamb is one of the oldest festive foods in Greece, where sheep farming has shaped mountain cooking for centuries. Today paidakia are a fixture of village tavernas and family grills, especially around Easter and summer gatherings.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →