Greek lamb chops or cutlets (aka paidakia) marinated in oregano, dried mint, olive oil and lemon, served with roasted potatoes and lemon.
This delicious complete meal takes around an hour to cook and prepare, although you need to budget in at least 4 hours to marinate the lamb.
Paidakia, Lamb Cutlets with Potatoes
For many people, their idea of a meaty treat is a steak. Don't get me wrong, I love a good steak. But given the choice, I would choose lamb chops every day of the week and twice on Sunday.
They are a pricy treat, so they only appear here occasionally, but they are among my favourite recipes.
They are versatile too, I have everything from lamb chop curry and Tandoori lamb chops to minted lamb chops and harissa lamb chops to the majesty that is Barnsley chops in a port sauce.
My least offering is my interpretation of a classic Greek dish called paidakia.
Lamb chops in a Greek marinade of olive oil, garlic, oregano, mint and lemon zest.
They are paired with roasted potatoes that get coated in the lamb marinade and finished with more lemon.
It is a gloriously moreish dish that is fairly easy to make and always feels special.
If you are looking to save a little money, be sure to check out my pan-fried lamb leg chops!
Frequently Asked Questions
Do I have to use lamb cutlets?
No, you could use lamb chops with the rib bone removed, and paidakia is more traditionally cooked with lamb rib chops in Greece.
Does the type of potato make a difference?
Yes, but you could choose any type of potato, and this dish will work just as well.
I use a medium potato; if you use a floury potato, they will need parboiling for 5 minutes less, and you will need to be a little careful not to break them up.
If you use waxy potatoes, parboil them for 3-4 minutes longer, and you can be as rough as you like with them.
Do I really need to marinate the meat?
For me, yes! The longer you leave the lamb in the marinade, the better the flavour.
But if you are in a rush, get the lamb marinating before you even think about starting the potatoes.
Can I make this in advance and reheat it?
This dish does not reheat very well; it would be edible, but nowhere near as good as it is fresh out of the oven.
ONE FINAL NOTE!
Searing and baking the lemon means that you get LOADS of juice, so go easy with squeezing it out, or you risk lemon overload!
Serving Suggestions
I consider these Greek lamb chops with lemony roasted garlic potatoes to be a complete meal, and aside from a nice side salad I would not usually add a great deal to it.
However, a bit of crusty bread to mop up the juices on the plate is a nice option.
If I were to add something, it would probably come in the shape of some greens.
I would keep it simple, though, either some garlic green beans amandine cooked on the stovetop, or even easier, cook some roasted tenderstem broccoli in the oven on the lower shelf.
As a side note, the potatoes for this dish are awesome as a side for other dishes like my Greek pork tigania or Spanish pinchos morunos.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- 30cm or 12" frying pan.
- Large baking tray.
- Colander.
- Kicthen tongs.
- Stirring spoons.
- Mixing bowls.
- Kitchen knife.
- Chopping board.
- Vegetable peeler.
- Citrus zester or Microplane.
- A combination of weighing scales, measuring cups and spoons.
Greek lamb chops and Potatoes Recipe
Ingredients
- 6 Lamb Chops or Cutlets
- 6 Garlic Cloves
- 1 Lemon
- 3 tablespoon Olive Oil
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Mint
- ½ teaspoon Dried Rosemary
- ½ teaspoon Black Pepper
For the Garlic Potatoes:
- 600 g Medium Waxy Potatoes 4 x 7.5cm or 3"
- 4 Garlic Cloves
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 1 Pinch Coarse Sea Salt
Instructions
- If your lamb chops have the rind still on, trim it off, and try and leave a little fat if you can. The easiest way to do this is to use a sharp kitchen knife, place the chop fat side down on a chopping board and then run the knife parallel to the board. Then add them to a large bowl.
- Peel and finely dice the garlic cloves and place them in a small mixing bowl.
- Zest the lemon and add it to the bowl (keep the lemon, we will use it later).
- Pour over the olive oil, then add the dried oregano, mint, rosemary, and black pepper, then mix.
- Pour the marinade over the chops, massage it in and allow them to sit for 4-8 hours.
- Bring a 20cm or 8" saucepan of salted water to a boil.
- Bash the garlic cloves with the side of a knife or your fist and throw them into the pan.
- Peel the potatoes, cut each of them into 6 wedges and then throw them into the boiling water. Cook for 10 minutes and then drain and allow them to air dry for 5 minutes.
- Transfer the potatoes (discarding the garlic) to a baking tray, drizzle over the olive oil, sprinkle with the coarse sea salt and toss everything together. Place in the oven and cook at 200°C or 390°F for 35 minutes.
- When the potatoes have had 35 minutes, heat a 30cm or 12" frying pan over a high heat, scrape most of the marinade off the lamb chops and sear them on all sides. Be sure to pay attention to the fat. This will take around 10 minutes in total.
- When the lamb chops have been seared, cut the lemon in half and sear the cut side of the lemon.
- Remove the potatoes from the oven, scrape the marinade from the bowl over the potatoes and mix to combine,
- Add the lamb chops, the cooking juices from the lamb, and the halves of lemon then return the tray to the oven for a final 12-15 minutes, squeeze over the roasted lemon just before serving.