Greek lamb chops and Potatoes Recipe

Greek lamb chops or cutlets (paidakia) with garlic potatoes and lemon.

Greek lamb chops and Potatoes Recipe

Paidakia is a Greek dish that features marinated lamb chops, rather than the typical rib chops; my version uses bone-in cutlets and comes with the obligatory garlic and lemon potatoes. It is spectacularly good... even if I say so myself.

Course Main Course

Cuisine Anglo Greek

Keyword baked lamb chops, greek lamb chops, lamb chops in oven with potatoes, paidakia

Prep Time 15

Cook Time 50

Marinade Time 4

Total Time 5 5

Servings Servings

Calories 874kcal

Author Brian Jones

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.

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