Greek Lamb Chops
Paidakia, grilled lamb cutlets charred over high heat and dressed with lemon, oregano, and a drizzle of olive oil.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves. Combine 1/4 cup + 2 tbsp olive oil, 4 tbsp lemon juice, minced garlic, 3 tsp dried oregano, 2 tsp sea salt, and 1 tsp black pepper in a bowl. Add 8 French-trimmed lamb cutlets, turn to coat thoroughly. Marinate at room temperature 10 minutes.
Grill
Heat a ridged grill pan or barbecue over high heat until smoking, about 2 minutes. Working in batches if needed to avoid crowding, place lamb cutlets on the grill and cook 3–4 minutes per side until deeply charred with a slight pink blush at the bone.
Rest and plate
Remove cutlets to a plate and rest 2 minutes. Drizzle with remaining 2 tbsp olive oil. Arrange on serving plates with 400g steamed greens and lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.