Search locations or food
OR
Already have an account? Log in
OR
Authentic Païdakia Recipe Greece, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Païdakia refers to grilled lamb chops known for their rich flavor and tender texture. Traditionally, the rib section of lamb is used. The preparation begins with a robust marinade, typically a blend of olive oil, lemon juice, garlic, mustard, and a medley of herbs like oregano, thyme, and rosemary. This marinade infuses the meat with aromatic flavors and tenderizes it. The lamb chops are then grilled to perfection, often over an open flame, which imparts a distinctive smoky flavor. They're cooked until they reach a desirable level of doneness, usually medium-rare to medium, ensuring they remain juicy and flavorful. Païdakia is customarily served with lemon wedges, which add a fresh, acidic balance to the rich lamb. Typical accompaniments include roasted vegetables, Greek salad, or tzatziki sauce.
Pair with
Recipe variations
-
Roasted Païdakia
Ready in 1h 45minThe following recipe has been adapted from VisitGreece.org, the official promotional website of The Greek Tourism Organization. It showcases how to prepare païdakia in the oven. The marinade is applied to the meat, but there's no need for marination, and the meat is cooked long, 1 ½ hours to be exact.
-
Païdakia with Roast Potatoes
Ready in 5h 50minIn this variant, the lamb chops are roasted in the oven together with potatoes, an approach popular with Greeks. Also, a typical Greek likes meat well done, which is the reason for such a long cooking time. Given that potatoes and meat cook at different times, the meat is added to the potatoes some 20-30 minutes before they're done. The recipe is adapted from MyGreekDish.com, a website dedicated to traditional Greek and Cypriot food. There, it garnered a 5-star rating, with close to a thousand votes, and at TasteAtlas, it passed the test with flying colors as well.
Classic Païdakia
PREP 20min
COOK 15min
RESTING 8h
READY IN 8h 35min
The following recipe showcases the traditional preparation of païdakia. Tender lamb rib chops are marinated in a zesty blend of olive oil, lemon juice, garlic, and oregano, then pan-seared or authentically grilled until medium-rare.
Ingredients
8 lamb rib chops
¼ cup (60 ml) olive oil
¼ cup (60 ml) lemon juice
4 cloves garlic, minced
1 tsp oregano
1 tsp salt
lemon juice, for serving, to sprinkle over the meat
Preparation
Step 1/3
Combine olive oil, lemon juice, garlic, oregano, and salt in a large glass bowl, whisking them together. Toss in the lamb chops, ensuring they are thoroughly coated with the marinade. Cover the bowl and let the lamb chops marinate in the refrigerator for anywhere from 30 minutes to 6 hours.
Step 2/3
When ready to cook, heat a cast iron skillet over medium-high heat. Place the marinated lamb chops in the skillet, cooking them for 2-3 minutes on each side until they are well-browned and reach an internal temperature of 135°F-145°F (57-62°F), depending on whether you like them medium rare or medium. Continue this process with the remaining lamb chops.
Step 3/3
Alternatively, if you'd like to be really authentic, cook the lamb chops on the grill. First, heat your grill to a medium-high temperature. Then grill the lamb for about 3-4 minutes on each side, until the chops are medium-rare to rare doneness.
Other Variations
-
Roasted Païdakia
Ready in 1h 45minThe following recipe has been adapted from VisitGreece.org, the official promotional website of The Greek Tourism Organization. It showcases how to prepare païdakia in the oven. The marinade is applied to the meat, but there's no need for marination, and the meat is cooked long, 1 ½ hours to be exact.
-
Païdakia with Roast Potatoes
Ready in 5h 50minIn this variant, the lamb chops are roasted in the oven together with potatoes, an approach popular with Greeks. Also, a typical Greek likes meat well done, which is the reason for such a long cooking time. Given that potatoes and meat cook at different times, the meat is added to the potatoes some 20-30 minutes before they're done. The recipe is adapted from MyGreekDish.com, a website dedicated to traditional Greek and Cypriot food. There, it garnered a 5-star rating, with close to a thousand votes, and at TasteAtlas, it passed the test with flying colors as well.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List