📝 About This Recipe
Transport your senses to a seaside taverna with Paidakia, the quintessential Greek celebration of succulent lamb. These rib chops are marinated in a classic 'Ladolemono' blend of robust olive oil, fragrant wild oregano, and zesty lemon to highlight the meat's natural richness. When kissed by high heat, the fat renders into a crispy, caramelized crust that gives way to a tender, pink center, embodying the soul of Greek outdoor cooking.
🥗 Ingredients
The Lamb
- 12-16 pieces Lamb rib chops (frenched or traditional Greek-style thin cut)
The Marinade
- 1/2 cup Extra virgin olive oil (high-quality Greek oil preferred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 pieces Garlic cloves (smashed and finely minced)
- 2 tablespoons Dried Greek oregano (rubbed between palms to release oils)
- 1 sprig Fresh rosemary (finely chopped)
- 2 tablespoons Dry white wine (Assyrtiko or Pinot Grigio)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Sea salt (to be added just before grilling)
Ladolemono Finishing Sauce
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dried oregano
- 1 pinch Flaky sea salt (for finishing)
For Garnish
- 1 whole Lemon wedges (cut into 4-6 pieces)
- 1 handful Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Pat the lamb chops dry with paper towels to ensure a better sear. If the fat cap is very thick, score it lightly with a sharp knife.
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2
In a large glass bowl or a heavy-duty gallon zip-top bag, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, white wine, and black pepper.
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3
Place the lamb chops into the marinade, ensuring every surface is well-coated. Massage the marinade into the meat for a minute.
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4
Seal and refrigerate for at least 2 hours. For the best depth of flavor, 4 hours is ideal, but avoid going over 6 hours as the lemon juice can begin to 'cook' the delicate meat.
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5
Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking through to the bone.
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6
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat. You want the grates to be smoking hot.
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7
Just before grilling, remove the chops from the marinade and season both sides generously with the 1.5 teaspoons of sea salt.
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8
Place the chops on the grill. If using an outdoor grill, watch for flare-ups from the dripping fat; move the chops slightly if flames become too aggressive.
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9
Sear the chops for 3-4 minutes on the first side without moving them, allowing a deep brown crust to form.
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10
Flip the chops and cook for another 3 minutes for medium-rare (internal temperature of 130°F/54°C) or 4 minutes for medium.
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11
Using tongs, stand the chops up on their fat-covered edges for 30 seconds to crisp up the fat strip.
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12
While the meat cooks, whisk the 'Ladolemono' finishing sauce ingredients in a small bowl until emulsified.
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13
Transfer the grilled chops to a warm platter. Immediately drizzle with the finishing sauce and tent loosely with foil.
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14
Allow the meat to rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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15
Garnish with fresh parsley and extra lemon wedges. Serve immediately while the fat is still sizzling and crisp.
💡 Chef's Tips
Always use high-quality dried Greek oregano (look for 'rigani' on the branch) as it has a much more intense, peppery flavor than standard supermarket varieties. Don't salt the meat until right before it hits the grill; salting too early can draw out moisture and prevent that perfect crust. If using a grill pan indoors, ensure your kitchen is well-ventilated, as the rendering lamb fat will create a fair amount of delicious-smelling smoke. For the most authentic experience, ask your butcher for 'rib chops' cut about 3/4 inch thick; they cook quickly and offer the best meat-to-fat ratio. Never cook lamb chops straight from the fridge; the cold center will stay raw while the outside overcooks.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-garlic roasted potatoes (Patates Lemonates) to soak up the juices. A classic Horiatiki (Greek Village Salad) with thick slabs of feta and kalamata olives provides a refreshing acidic contrast. Pair with a chilled glass of Greek Assyrtiko wine or a light-bodied Xinomavro red. Offer a bowl of thick, garlicky Tzatziki on the side for dipping the tender meat. Warm, charred pita bread is essential for wiping the plate clean of the lemon and olive oil emulsion.