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Paidakia

Serves 4 to 6 Entree meat

Paidakia

Paidakia, the beloved Greek lamb chop dish, originates from the heart of Greek taverna culture, where simplicity and bold flavors reign supreme. This home-cooked version mirrors the essence of those bustling eateries, with olive oil flowing generously, salt sprinkled by feel, and lemon ever-present to brighten each bite. It's a staple on tables during family meals and festive gatherings, embodying the Greek tradition of straightforward yet deeply satisfying fare.

The taste of Paidakia is a harmonious blend of succulent lamb, fragrant oregano, and the gentle heat of garlic, all uplifted by the zesty squeeze of fresh lemon. The lamb chops should be tender, with a slight char that enhances their natural richness. Each bite is a reminder of the Greek ethos: uncomplicated, unpretentious, and utterly delicious.

Ingredients

  • 1.2 kglamb chops
  • 80 mlolive oil
  • 2lemons
  • 2 tspdried oregano
  • 4 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb chops, ensuring they are at room temperature. Season them generously with fine sea salt and freshly ground black pepper on both sides. Sprinkle 2 teaspoons of dried oregano evenly over the chops, pressing it gently into the meat to adhere.
  2. Peel and finely mince 4 cloves of garlic. In a large bowl, combine the minced garlic with 80 ml of olive oil and the juice of 2 lemons. Whisk this mixture together to create a marinade, then pour it over the seasoned lamb chops, ensuring each piece is well-coated. Allow the chops to marinate for at least 30 minutes to absorb the flavors.
  3. Heat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan, allowing it to heat until it shimmers. Place the marinated lamb chops in the pan, ensuring they are not overcrowded, and cook them in batches if necessary.
  4. Brown the lamb chops on each side, about 3-4 minutes per side, until they develop a deep, golden-brown crust. The aroma should be rich and savory, and the meat should release easily from the pan when it's ready to flip.
  5. Once browned, reduce the heat to medium and continue to cook the chops, turning occasionally, until they are cooked to your desired level of doneness. The meat should be tender, and the juices should run clear when pierced with a fork.
  6. Taste a small piece of the lamb for seasoning. Adjust with more salt or a squeeze of lemon juice if needed, to enhance the flavors.
  7. Serve the Paidakia hot, accompanied by your choice of potatoes, rice, or crusty bread to soak up the delicious juices. Garnish with additional lemon wedges for those who prefer an extra citrusy kick.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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