Greek cuisine · Meat & Kebab

Paidakia

Lamb chops marinated in oregano, lemon, and olive oil, seared over charcoal until crisp on the outside.

Ingredients · for 4 servings

• 12 lamb chops
• 2 lemons
• 6 tbsp olive oil
• 2 tbsp dried oregano
• 1 tsp thyme
• 4 garlic cloves
• 1 tsp coarse sea salt
• 1 tsp coarsely ground pepper

Instructions

1. Pat the lamb chops dry and trim the fat rim only roughly – it keeps the meat juicy over the coals.
2. Mix the juice of one lemon with the olive oil, crushed garlic, oregano, thyme, and coarse pepper, then turn the chops in the marinade.
3. Cover and let marinate at room temperature for 30 min., without salting yet, or the meat will lose its juices.
4. Bring a charcoal grill to strong, evenly gray embers, or get an ungreased grill pan very hot.
5. Let the chops drain briefly and grill for 3–4 min. per side, until they show clear grill marks and are still tender and pink at the bone.
6. Sprinkle immediately with coarse sea salt, drizzle with the juice of the second lemon, and eat hot with your hands right away, no resting time needed.