greeklambketogrilledbeginnerquick-dinner

Paidakia

Name: Paidakia
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g lamb rib chops; 30 ml olive oil; 1 tsp lemon zest; 20 ml lemon juice; 2 cloves garlic, finely grated; 2 tsp dried oregano; 1 tsp fine sea salt; 1/2 tsp black pepper; 1 lemon lemon wedges

Paidakia are juicy Greek lamb chops grilled until deeply browned, then brightened with lemon and perfumed with oregano and garlic. The result is rich, smoky, and savory, with crisp edges and tender meat that needs little more than a squeeze of fresh lemon to shine.

30 min

2 servings

585 kcal

Greek

Ingredients

Marinade

500 glamb rib chops
30 mlolive oil
1 tsplemon zest
20 mllemon juice
2 clovesgarlic, finely grated
2 tspdried oregano
1 tspfine sea salt
1/2 tspblack pepper

For serving

1 lemonlemon wedges

Instructions

1
Pat the lamb rib chops dry with kitchen paper so they brown well. In a shallow dish, mix the olive oil, lemon zest, lemon juice, garlic, dried oregano, fine sea salt, and black pepper. Add the lamb and turn to coat thoroughly. Let it stand at room temperature for 10 minutes while you preheat a grill pan, cast-iron skillet, or outdoor grill over high heat.
2
When the cooking surface is very hot, lift the chops from the marinade and let excess drip off; this helps prevent steaming. Grill or sear the chops for 3-4 minutes on the first side until well browned with light charring at the edges.
3
Turn the chops and cook for 2-4 minutes on the second side, depending on thickness and your preferred doneness. For beginner-friendly accuracy, aim for an internal temperature of 57-60°C for medium-rare or 63°C for medium. If the chops are very fatty around the edges, briefly hold them upright with tongs to render the fat for 30-60 seconds.
4
Transfer the paidakia to a warm plate and rest for 5 minutes so the juices redistribute. Spoon over any resting juices, then serve immediately with lemon wedges for squeezing at the table.

Nutrition per serving

585 kcal

Calories

37g

Protein

Carbs

47g

Fat

Fiber

Notes

•If using thicker loin chops instead of rib chops, add 1-3 minutes to the cooking time and reduce the heat slightly after searing.
•Do not marinate much longer than 30 minutes with the lemon juice, or the surface texture can become slightly cured and less juicy.
•A grill pan gives excellent results indoors; open a window because the high heat will create some smoke.
•For a fuller Greek-style plate while staying keto, serve with a cucumber salad, grilled courgettes, or feta and olives.

Background

Paidakia are a classic Greek way of preparing lamb chops, especially popular in tavernas and at festive family meals. The flavor profile of lemon, oregano, garlic, and olive oil reflects some of the most characteristic seasonings of Greek home cooking, where simple treatment of high-quality meat is prized.

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