Paidakia
Paidakia: Greek charcoal-grilled lamb chops with lemon, oregano and salt
In the mountain villages around Athens and in Roumeli, families drive out on Sunday to psistaries where paidakia are sold by the kilo: thin lamb rib chops grilled over charcoal until the fat crackles, then showered with lemon, salt and oregano and eaten with your fingers. Chips, a horiatiki salad and tzatziki complete the meal. Common mistake: marinating them for hours in lemon, which makes the meat mushy; season simply and add lemon after grilling. Chef's tip: leave a thin rim of fat on each chop and grill fat-side first for a minute; it renders and bastes the meat.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/4 doneStep 1: Take 2 ⅝ lb lamb rib chops out of the fridge 20 minutes before cooking. Rub with 2 tbsp olive oil and ½ tsp black pepper.
20 minStep 2: Heat a barbecue or ridged grill pan until very hot. Season the chops with 1 ½ tsp coarse salt just before they go on.
Step 3: Stand the chops on their fat edge for 1 minute to render, then lay them flat and grill for 3 minutes a side for pink, 4 for well done, until charred at the edges.
8 minStep 4: Pile onto a platter, rub 2 tsp dried Greek oregano between your palms over them and squeeze over 2 lemons. Rest 2 minutes and serve hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 2 g
- Fat
- 40 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paidakia take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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