Friday, April 24, 2015

Greek Lamb Chops (Paidakia) by Tom

 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
Sea salt
Freshly ground black pepper
Olive oil
Lemon wedges while eating (optional)

Rinse the lamb chops under running water.  Rub a good olive oil all over them, and then generously sprinkle both sides with oregano, sea salt and pepper.  Cover with a plastic wrap and set aside in the refrigerator for an hour or more.
About 15 minutes before you want to eat, get your grill good and hot.  When ready, place the lamb chops on the grill.  You will get some flaring due to the olive oil, but try to minimize charring of the lamb chops from this.
Grill the first side for 3-4 minutes.  Then flip them over and grill for another 3-4 minutes. 
Lamb chops should be a little on the medium to medium-rare side.
When finished they will look like this with some nice grill marks on the lamb chop.  Drizzle some freshly squeezed lemon juice over them if you would like to.

This is about as easy as it gets.  Use the bone as the "handle" and nibble away!

        --- Tom

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