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.
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.
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!
