Paidakia (Greek Lamb Chops) by Tom
Trolling around the internet for more Greek recipes, I found this incredibly easy recipe to make. And the same can be said of the taste - incredibly good. Very simple preparation and some attention while grilling make for a very tender and tasty lamb chop.
These are meant to be eaten with your fingers. These are to Greeks what baby back ribs are to Americans. Most tourists who visit Greece love them and long for them when they leave, or so it is claimed.
We used them as the meat course in our meal, but they could just as easily be used as an appetizer or as an hors d'oeuvres.
Greek Lamb Chops (Paidakia)
Serves 2 - 4
1 - 1 1/2 pounds rack of lamb, separated between each rib
Freshly ground black pepper
Lemon wedges while eating (optional)
This is about as easy as it gets. Use the bone as the "handle" and nibble away!