Broil your lamb chops Greek-style for a flavor sensation.
Greek-broiled lamb chops, or "paidakia," are a favorite party food or snack of Greece. The lemony, garlicky chops are served with fresh Greek bread and eaten with your fingers, so a generous supply of napkins is always advisable when serving paidaka. Loin chops are traditionally used, however shoulder chops can substitute without compromising the taste. Most household ovens come with a broiler, which supplies heat over the top of the broiler tray. If you don't have a broiler, a grill will also work.
Instructions
1. Preheat the broiler on a high heat setting.
2. Wash the inch-thick lamb chops, then pat them dry with paper towel.
3. Combine dried oregano flakes, lemon juice (1 lemon per 8 chops), salt, freshly ground black pepper and crushed garlic (one clove per 8 chops) in a bowl with olive oil to form a paste.
4. Brush the chops on both sides with the olive oil, lemon and herb mixture, using a pastry brush.
5. Place the chops onto the broiler tray and pour any leftover marinade over them. Set the tray on the closest rack to the heat of the broiler. Let cook for 10 minutes.
6. Put on an oven mitt and remove the broiler tray. Turn all the chops over using tongs, then replace under the broiler for another 10 minutes.
7. Remove the broiler tray and transfer to a serving platter. Garnish with lemon wedges.
Tags: broiler tray, lamb chops, with olive