Greek lamb chops (paidakia) in the Buschbeck bbq grill or Wood Fired Oven.

Greek lamb chops (paidakia) 

Of course the best option is to grill the lamb chops on the Buschbeck char-coal barbecue, to get them all crispy and smokey. However they also work great in the oven, Cooking time varies greatly, mostly depending on how well done you like your meat. Some people are not big fans of medium-rare, Traditionally Greek lamb chops are marinated in olive oil, mustard, fresh thyme, garlic, lemon zest and peppercorn. Seasoned with salt and fresh ground pepper and finished with a last minute squeeze of lemon and dried Greek oregano. Simply delicious!

In Greece when preparing Greek lamb chops (paidakia) for the oven it is an unwritten rule to add the potatoes in the same pan with the lamb so that they soak in all the juices and aromas from the meat. The main drawback is that the potatoes are not as crispy as when baked on their own.

Greek lamb chops (paidakia) in the Buschbeck bbq grill or Wood Fired Oven.Greek lamb chops (paidakia) in the Buschbeck bbq grill

For the marinade

  • 8 lamb rib chops (approx. 700g/ 25 oz.)
  • 1/3 of a cup olive oil
  • 1 clove of garlic
  • 1 1/2 tbsp mustard
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp dried oregano
  • 1 tbsp fresh chopped rosemary
  •  zest of 1 lemon
  • 3 - 4 peppercorn
  • 1/2 tsp salt


For the potatoes

  • 4 medium sized potatoes, cut into wedges
  • 1 large clove of garlic, minced
  • 50ml olive oil (1/4 of a cup)
  • 80ml water (1/3 of a cup)
  • 1 tsp dried oregano
  • juice of 1 lemon
  • 1/2 tsp semolina
  • salt and freshly ground pepper



  1. 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).
  2. Return the lamb chops at room temperature and preheat the oven to 400 F.
  3. 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).
  4. 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 30-40 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.
  5. 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. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill over high heat for 1 minute to get them all crispy and pop in the oven for 10-15 minutes, flipping them sides halfway through cooking time.)
  6. 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!