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Greek Lamb Chops | Paidakia with Lemon & Herbs
(0)
25 min
Quick
Gurkerl Küche
Zarte, saftige Lammkoteletts nach traditioneller griechischer Art (Paidakia) – mariniert mit bestem Olivenöl, Bio-Zitrone, Knoblauch und mediterranen Kräutern, in der Pfanne scharf angebraten und im Backrohr perfekt rosa gegart.
Preparation method
Preparation & marinating
Rinse the lamb chops briefly under cold water, pat thoroughly dry with paper towels, and place them in a shallow dish.
Peel and finely chop or crush the garlic cloves. Finely grate the zest of one organic lemon and squeeze the juice. Cut the second lemon into wedges and set aside for serving. Pluck the rosemary needles and thyme leaves from the sprigs and chop finely.
In a bowl, mix olive oil, lemon juice, lemon zest, garlic, dried oregano, rosemary, thyme, salt, and freshly ground pepper into an aromatic marinade. Rub the meat all over with the marinade and let it marinate in the refrigerator for at least 30 minutes (ideally 1–2 hours). Bring to room temperature 20 minutes before cooking.
Chef's tip
For a perfect grilled flavor, the marinated lamb chops can also be cooked on a charcoal or gas grill over direct high heat for approx. 2–3 minutes per side.
Be sure to let the meat rest briefly after cooking so that the juices can redistribute evenly and the chops remain wonderfully juicy.
150 min
Under an hour
