Dinner · 40 min · greek

Paidakia

Greek flavors, weeknight effort. Lamb chops meets olive oil in a 40-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 2 lb Lamb chops
• 1/3 cup Olive oil
• 2 tbsp Dried oregano
• 5 cloves Garlic
• 2 Lemon
• 2 tbsp Red wine vinegar

Steps

1. Marinate the chops in olive oil, crushed garlic, oregano, vinegar, and lemon juice 30 minutes — the acid tenderizes while the oregano perfumes.
2. Bring to room temperature before grilling; cold chops seize and cook unevenly.
3. Grill over fierce heat 3 minutes per side for medium-rare; lamb chops want char outside and pink within.
4. Rest 5 minutes so the juices redistribute — cutting early floods the board.
5. Squeeze lemon over each chop and shower with more oregano at the table.
6. Serve with lemon potatoes, horiatiki, and tzatziki; paidakia are Greece’s beloved grill, eaten by hand.
7. Order extra — they vanish faster than any other dish on the table.

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