Paidakia (lamb chops) with an oregano salsa verde
Paidakia (lamb chops) with an oregano salsa verde
Ingredients
For the Lamb Chops
- 2 garlic cloves, crushed
- 1 tablespoon dried Greek oregano
- 1 lemon, zest and juice
- 1 teaspoon dijon mustard
- 80 ml extra virgin olive oil
- 8 lamb cutlets
- 1 tablespoon salt flakes
For the Oregano Salsa Verde
- 1 cup oregano and parsley leaves, finely chopped
- 1 tablespoon baby capers, drained and finely chopped
- 1 garlic clove, crushed
- 2 tablespoons white wine vinegar
- 80 ml extra virgin olive oil
- 1 teaspoon salt flakes
- as needed cracked pepper
Instructions
- 1
In a large bowl, combine the 2 crushed garlic cloves, 1 tablespoon of dried Greek oregano, the zest and half the juice of 1 lemon, 1 teaspoon of dijon mustard, and 80ml (1/3 cup) of extra virgin olive oil. Season the mixture with 1 tablespoon of salt flakes and mix all the ingredients well to combine them thoroughly.
⏱️ 5 min
- 2
Add the 8 lamb cutlets to the bowl and coat them well with the prepared marinade. Set the lamb aside to marinate for 1-2 hours or overnight.
⏱️ 120 min
- 3
For the salsa verde, combine 1 cup of finely chopped oregano and parsley leaves, 1 tablespoon of drained and finely chopped baby capers, 1 crushed garlic clove, 2 tablespoons of white wine vinegar, and 80ml (1/3 cup) of extra virgin olive oil in a separate bowl. Add the remaining lemon juice (from the 1 lemon used for the lamb marinade). Season the salsa verde with 1 teaspoon of salt flakes and cracked pepper to taste.
⏱️ 10 min
- 4
Heat a chargrill pan or barbeque over high heat until hot. Grill the marinated lamb cutlets for 2-4 minutes on each side, until charred and cooked to your desired level of doneness.
⏱️ 10 min
- 5
Once cooked, remove the lamb chops from the heat, cover them loosely with foil, and set them aside to rest for approximately 5 minutes.
⏱️ 5 min
- 6
To serve, spoon the prepared oregano salsa verde generously over the rested lamb chops.
Kitchen Tools
Nutrition Facts (per serving)
Paidakia (lamb chops) with an oregano salsa verde
For the Lamb Chops
- 2 garlic cloves, crushed
- 1 tablespoon dried Greek oregano
- 1 lemon, zest and juice
- 1 teaspoon dijon mustard
- 80 ml extra virgin olive oil
- 8 lamb cutlets
- 1 tablespoon salt flakes
For the Oregano Salsa Verde
- 1 cup oregano and parsley leaves, finely chopped
- 1 tablespoon baby capers, drained and finely chopped
- 1 garlic clove, crushed
- 2 tablespoons white wine vinegar
- 80 ml extra virgin olive oil
- 1 teaspoon salt flakes
- as needed cracked pepper
Instructions
- 1
In a large bowl, combine the 2 crushed garlic cloves, 1 tablespoon of dried Greek oregano, the zest and half the juice of 1 lemon, 1 teaspoon of dijon mustard, and 80ml (1/3 cup) of extra virgin olive oil. Season the mixture with 1 tablespoon of salt flakes and mix all the ingredients well to combine them thoroughly.
⏱️ 5 min - 2
Add the 8 lamb cutlets to the bowl and coat them well with the prepared marinade. Set the lamb aside to marinate for 1-2 hours or overnight.
⏱️ 120 min - 3
For the salsa verde, combine 1 cup of finely chopped oregano and parsley leaves, 1 tablespoon of drained and finely chopped baby capers, 1 crushed garlic clove, 2 tablespoons of white wine vinegar, and 80ml (1/3 cup) of extra virgin olive oil in a separate bowl. Add the remaining lemon juice (from the 1 lemon used for the lamb marinade). Season the salsa verde with 1 teaspoon of salt flakes and cracked pepper to taste.
⏱️ 10 min - 4
Heat a chargrill pan or barbeque over high heat until hot. Grill the marinated lamb cutlets for 2-4 minutes on each side, until charred and cooked to your desired level of doneness.
⏱️ 10 min - 5
Once cooked, remove the lamb chops from the heat, cover them loosely with foil, and set them aside to rest for approximately 5 minutes.
⏱️ 5 min - 6
To serve, spoon the prepared oregano salsa verde generously over the rested lamb chops.