📝 About This Recipe
Hailing from the rustic culinary traditions of the Aegean islands, Paitsitsia is a masterclass in the art of the grill. These succulent lamb rib chops are marinated in a robust blend of wild oregano, lemon zest, and pungent garlic before being seared over high heat to achieve a perfect caramelized crust. The result is a tender, melt-in-your-mouth experience that captures the sun-drenched flavors of the Mediterranean in every bite.
🥗 Ingredients
The Lamb
- 12 pieces Lamb Rib Chops (frenched, about 1-inch thick, at room temperature)
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
The Marinade & Rub
- 4 cloves Garlic (pressed or finely minced into a paste)
- 2 tablespoons Dried Greek Oregano (rubbed between palms to release oils)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Lemon Zest (from about 2 organic lemons)
- 1.5 teaspoons Coarse Sea Salt (plus more for finishing)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Ladolemono Finishing Sauce
- 1/4 cup Fresh Lemon Juice (strained)
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Dijon Mustard (to help emulsify)
👨🍳 Instructions
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1
Pat the lamb chops thoroughly dry with paper towels. This is crucial for achieving a deep, golden-brown sear rather than steaming the meat.
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2
In a small glass bowl, whisk together the 1/3 cup olive oil, minced garlic, dried oregano, chopped rosemary, lemon zest, sea salt, black pepper, and red pepper flakes to create a thick paste.
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3
Place the lamb chops in a large shallow dish or a heavy-duty zip-top bag. Pour the marinade over the meat, ensuring every surface of each chop is well-coated. Massage the herbs into the meat.
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4
Cover and refrigerate the lamb for at least 2 hours, though 4 hours is ideal for the flavors to penetrate the bone. Remove from the fridge 30 minutes before cooking to take the chill off.
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5
Prepare the Ladolemono: In a small jar, combine the lemon juice, 1/2 cup olive oil, mustard, and parsley. Shake vigorously until the sauce is creamy and emulsified. Set aside.
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6
Preheat your outdoor grill or a heavy cast-iron grill pan over medium-high heat. You want the surface to be lightly smoking.
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7
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil held with tongs.
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8
Place the lamb chops on the grill. Do not overcrowd the pan or grill surface; cook in batches if necessary.
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9
Sear the chops for 3-4 minutes on the first side without moving them. This allows the herb crust to set and the sugars to caramelize.
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10
Flip the chops using tongs. Grill for another 3-4 minutes for medium-rare (internal temperature of 135°F/57°C) or 5 minutes for medium (145°F/63°C).
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11
Using tongs, briefly stand the chops on their fatty edges for 30-60 seconds to render the fat and make it crispy.
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12
Transfer the grilled chops to a warm platter. Immediately drizzle with half of the Ladolemono sauce while the meat is hot.
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13
Tent the platter loosely with aluminum foil and allow the meat to rest for 5-8 minutes. This redistributes the juices for maximum tenderness.
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14
Give the remaining Ladolemono a final shake and pour it over the chops just before serving. Garnish with fresh lemon wedges.
💡 Chef's Tips
Always bring the lamb to room temperature before grilling to ensure even cooking throughout the chop. Use high-quality dried Greek oregano (still on the branch if possible); it has a much more floral and potent aroma than standard supermarket varieties. Avoid using a fork to turn the meat; piercing the lamb will cause the precious juices to escape. If using an outdoor grill, keep a spray bottle of water handy to manage flare-ups caused by the olive oil marinade. For an extra layer of flavor, toss a few sprigs of damp rosemary directly onto the coals or grill grates while cooking.
🍽️ Serving Suggestions
Serve alongside crispy lemon-herb roasted potatoes (Patates Lemonates) to soak up the extra sauce. A classic Horiatiki (Greek Village Salad) with vine-ripened tomatoes and feta provides a refreshing acidic contrast. Pair with a bold, tannic red wine like a Greek Xinomavro or a spicy Syrah. Offer a side of thick, strained Greek yogurt or Tzatziki for dipping. Serve with warm, charred pita bread brushed with olive oil and sea salt.