Paidakia

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.

Nutrition · per serving

585kcal

37gProtein

2gCarbs

47gFat

0.3gFiber

2 servings

Ingredients

9 items

Marinade

lamb rib chops500 g

olive oil30 ml

lemon zest1 tsp

lemon juice20 ml

garlic, finely grated2 cloves

dried oregano2 tsp

fine sea salt1 tsp

black pepper1/2 tsp

For serving

lemon wedges1 lemon

Tips

•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.

Steps

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.
500 g lamb rib chops30 ml olive oil1 tsp lemon zest20 ml lemon juice2 cloves garlic, finely grated2 tsp dried oregano1 tsp fine sea salt1/2 tsp black pepper
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.
500 g lamb rib chops
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.
500 g lamb rib chops
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.
1 lemon lemon wedges

Origin & History

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.

greek lamb keto grilled beginner quick-dinner

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Steps

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.

500 g lamb rib chops30 ml olive oil1 tsp lemon zest20 ml lemon juice2 cloves garlic, finely grated2 tsp dried oregano1 tsp fine sea salt1/2 tsp black pepper

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.

500 g lamb rib chops

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.

500 g lamb rib chops

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.

1 lemon lemon wedges

Origin & History