Paidakia me Tzatziki

Nutrition · per serving

Steps

1. 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.

   4 small lamb loin chops (about 360 g total) lamb loin chops2 cloves garlic, finely grated1 tsp fresh rosemary, finely chopped1 tsp dried oregano1 tsp lemon zest1 tbsp lemon juice1 tbsp extra-virgin olive oil3/4 tsp fine salt1/4 tsp black pepper
2. 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.

   170 g Greek yogurt, full-fat100 g cucumber, grated and squeezed dry1 small clove garlic, finely grated1 tsp extra-virgin olive oil1 tsp lemon juice1 tbsp fresh dill, finely chopped1/4 tsp fine salt1 pinch black pepper
3. 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 small lamb loin chops (about 360 g total) lamb loin chops
4. 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.

Origin & History

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.