Paidakia me Tzatziki
These lamb chops are quickly grilled until deeply browned outside and juicy within, then paired with cool, garlicky tzatziki. The combination of rosemary, oregano, lemon, and rich lamb makes the dish bold, fresh, and satisfying while staying keto-friendly.
Ingredients
Marinade for the lamb
- 4 small lamb loin chops (about 360 g total)lamb loin chops
- 2 clovesgarlic, finely grated
- 1 tspfresh rosemary, finely chopped
- 1 tspdried oregano
- 1 tsplemon zest
- 1 tbsplemon juice
- 1 tbspextra-virgin olive oil
- 3/4 tspfine salt
- 1/4 tspblack pepper
Tzatziki
- 170 gGreek yogurt, full-fat
- 100 gcucumber, grated and squeezed dry
- 1 small clovegarlic, finely grated
- 1 tspextra-virgin olive oil
- 1 tsplemon juice
- 1 tbspfresh dill, finely chopped
- 1/4 tspfine salt
- 1 pinchblack pepper
Instructions
- 1
Preheat a grill pan, cast-iron skillet, or barbecue over high heat. While it heats, pat the lamb dry for better browning. In a bowl, coat the lamb chops with the garlic, rosemary, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Rub the marinade in well; because the chops are small, a brief marinade while the pan heats is enough.
- 2
Make the tzatziki: combine the yogurt, grated and well-squeezed cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until creamy. Squeezing out the cucumber thoroughly keeps the sauce thick instead of watery.
- 3
Grill or sear the lamb chops for 2 1/2 to 3 minutes on the first side, then 2 to 3 minutes on the second side for medium-rare to medium, depending on thickness. Do not move them too early; once they release easily, a good crust has formed. The internal temperature should be about 57-63°C before resting.
- 4
Transfer the chops to a plate and rest for 3 minutes so the juices redistribute. Serve hot with the tzatziki alongside or spooned over the top.
Nutrition per serving
Notes
- •If your lamb chops are thicker than 2 cm, add 1-2 minutes total cooking time.
- •A ridged grill pan gives attractive char marks, but a heavy skillet works just as well.
- •For a stricter keto plate, serve with a simple salad of lettuce, olives, and extra olive oil rather than pita or potatoes.
- •If using regular cucumber with many seeds, remove the seedy core before grating for the best tzatziki texture.
Background
Paidakia, grilled lamb chops, are a beloved taverna dish in Greece, especially associated with simple charcoal grilling and bright herb-lemon seasoning. Tzatziki, the classic yogurt-cucumber-garlic accompaniment, is served across Greece as a meze, sauce, or cooling side for grilled meats.
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