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 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. Divide cutlets and 400g steamed greens between 2 serving plates. Serve with 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.