1 long red chilli, seeded, finely chopped (optional)
Directions
To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.
2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
1 Tbsp ginger paste
1 Tbsp Garlic paste
Cooking oil
Directions
Preparation
Begin by squeezing the juice of half of a lime over your lamb chops
Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
Preheat oven to 400°F
Cook Lamb
Heat skillet over medium high heat and add 1 Tbsp of cooking oil
Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
Sear for 60-90 seconds and flip
Reduce heat to medium low and add butter, garlic, and thyme
Baste lamb chops with the infused butter
Remove the lamb to a wire rack while you make the sauce
Make Sauce
Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
Taste as you go and adjust the spice level to your preference
Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well
Finishing
Brush the sauce evenly onto each lamb chop and place skillet into oven
Cook lamb to your desired internal temp, about 100C for medium rare
Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
Red wine vinegar (for serving)
Directions
Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.)
Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt.
Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
Serve lamb and peppers with herb salsa for spooning over.
1 cup fresh flat-leaf parsley leaves with tender stems
1 cup fresh mint leaves
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons allspice
1 teaspoon crushed red pepper flakes
1 teaspoon ras-el-hanout or garam masala
Kosher salt
24 untrimmed lamb rib chops (about 5 pounds)
Vegetable oil (for grilling)
Directions
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.
To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
Return the lamb chops at room temperature and preheat the oven to 200C.
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend.
Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes.
If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time.
Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!
