Paidakia Greek Grilled Lamb Chops Recipes
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
MARINATED GREEK LAMB CHOPS
Simple tasty lamb chops or lamb steaks. Serve with mashed potatoes, roasted tomatoes and a green vegetable or salad for a complete meal. :)
Provided by Jen T
Categories Lamb/Sheep
Time 4h6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together including the lamb chops.
- Cover and refrigerate for 4hours or overnight, turning occasionally.
- Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
- These can also be cooked on an outdoor grill/barbeque.
Nutrition Facts : Calories 767.3, Fat 68.8, SaturatedFat 24.9, Cholesterol 140.6, Sodium 689.5, Carbohydrate 5, Fiber 1.1, Sugar 0.7, Protein 31.6
PAIDAKIA (GREEK GRILLED LAMB CHOPS)
Make and share this Paidakia (Greek Grilled Lamb Chops) recipe from Food.com.
Provided by Cluich
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate zest of two of the lemons into a medium bowl. Squeeze the juice from 2 1/2 lemons, reserving remaining half lemon, and add to the zest, along with olive oil. Mix well, then pour into a large zip bag. Add the lamb chops and seal bag, turning to coat lamb with the marinade. Marinate for 1 hour at room temperature or up to three hours in refrigerator.
- Prepare a medium-hot grill. Remove the lamb chops from the marinade and dust generously with the oregano. Grill 3 to 4 minutes per side for rare and 5 to 6 minutes for medium rare (or until desired doneness). Remove when done and place on a serving platter tented with foil or in a warm oven to rest, about 10 minutes.
- 3. To serve, spoon any juice from the platter over the chops and squeeze the juice of the remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately, garnished with lemon wedges cut from the fourth lemon.
Nutrition Facts : Calories 964.5, Fat 87.8, SaturatedFat 30.5, Cholesterol 168.1, Sodium 420.1, Carbohydrate 6.6, Fiber 2.3, Sugar 1.5, Protein 37.9
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- To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
- Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
- Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
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