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Greek Lamb Chops (Paidakia) | Tender & Aromatic
(0)
25 min
Quick
Knuspr-Küche
Zarte Lammkoteletts mit knuspriger Kräuterkruste, mariniert mit feinstem Olivenöl, Knoblauch, Rosmarin und Zitrone. Der griechische Tavernen-Klassiker für zu Hause!
Preparation method
Preparation & Marinating
Peel and finely chop the garlic cloves. Pluck the rosemary needles and thyme leaves, then chop them finely as well. Wash one lemon under hot water, finely grate the zest and squeeze out the juice.
In a bowl, mix the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, dried oregano, sea salt, and freshly ground pepper into an aromatic marinade.
Pat the lamb chops dry, rub thoroughly all over with the marinade, cover, and let marinate at room temperature for at least 30 minutes (ideally 2 hours).
Chef's tip
For an even more intense taverna flavor, you can marinate the lamb chops overnight in the refrigerator – take them out about 30 minutes before frying.
Roasted lemon potatoes, fresh Greek salad, and creamy tzatziki go wonderfully with this.
150 min
Under an hour
