Côtelettes d'agneau grillées (Paidakia)

Trim and score

Pat the chops dry with paper towel. If there is a thick rim of fat along the edge, score it in a couple of places with a sharp knife so it renders evenly and doesn't curl the chop on the grill.

• 1.2 kg lamb rib chops

✅ C'est prêt quand : the fat edge is lightly scored and the chops are dry to the touch

Marinate

Whisk the olive oil, lemon juice, garlic, oregano and pepper in a large bowl or zip bag. Add the chops and turn to coat well, then cover and marinate in the fridge for 30 minutes up to 2 hours; much longer than that and the lemon juice starts to firm up the surface of the meat.

• 80 ml olive oil
• 2 lemons, juiced
• 4 cloves garlic
• 2 tbsp dried oregano
• 1/2 tsp black pepper

✅ C'est prêt quand : the chops have been coated and chilled for at least 30 minutes

Bring to room temperature

Once marinated, take the chops out of the fridge and lift them from the marinade, letting the excess drip off. Let them sit at room temperature for 15–20 minutes while the grill heats up, then pat them dry and salt them now, just before cooking, so the salt doesn't pull out moisture while they wait.

• 1 tsp sea salt

✅ C'est prêt quand : the chops are close to room temperature and lightly salted

Grill over hot coals

Light a charcoal grill and let the coals burn down until covered in grey ash and glowing underneath; this high, steady heat is what gives real paidakia their char without drying the inside. Lay the chops down and grill 2–3 minutes per side without moving them, until deeply charred outside and still pink and juicy in the middle.

✅ C'est prêt quand : both sides are well charred and the thickest chop reaches 60–63°C (140–145°F) for medium, checked with a knife tip or thermometer

Rest

Move the chops to a platter and let them rest for 5 minutes. This settles the juices so they stay in the meat instead of running out when you cut in.

✅ C'est prêt quand : the chops have rested and feel relaxed, not tense, when pressed

Finish and serve

Drizzle the warm chops with a little more olive oil, scatter over the fresh oregano or parsley, and serve with lemon wedges on the side for squeezing. Eat them hot, straight off the grill, with your hands.

• 2 tbsp fresh oregano or parsley
• to serve lemon wedges