These succulent Greek lamb chops (Paidakia) marry bold Mediterranean flavors with perfectly tender meat.

A generous marinade infuses the lamb with garlic, herbs, and lemon, while crispy roasted potatoes round out this classic taverna-style dish.

At just over 700 calories per serving, this protein-rich meal delivers restaurant-quality results in your own kitchen.

The 3-hour marinade ensures each bite bursts with authentic Greek character, making this recipe perfect for special occasions or when you’re craving an elevated dinner experience.

Ingredients for Greek Lamb Chops with Roast Potatoes

For the Marinade:
- 8 lamb rib chops (700g) – choose well-marbled cuts for best flavor
- 1/3 cup olive oil – use extra virgin for richer taste
- 1 clove garlic – freshly minced
- 1½ tablespoons mustard
- 1 tablespoon fresh thyme – finely chopped
- ½ teaspoon dried oregano
- 1 tablespoon fresh rosemary (optional)
- Zest of 1 lemon – freshly grated
- 3-4 peppercorns – freshly crushed
For the Potatoes:
- 4 medium potatoes – cut into even wedges for uniform cooking
- 1 large garlic clove – finely minced
- ¼ cup olive oil
- 1/3 cup water
- 1 teaspoon dried oregano
- Juice of 1 lemon
- ½ teaspoon semolina – helps create crispy exterior
- Salt and fresh ground pepper to taste

Step-by-Step Instructions

Prepare the Marinade: Combine all marinade ingredients in a glass baking dish. Coat lamb chops thoroughly and refrigerate for at least 3 hours.
Prep for Cooking: Bring lamb to room temperature. Preheat oven to 200°C.
Prepare Potatoes: Place potato wedges in a roasting pan. Mix remaining potato ingredients in a bowl and pour over wedges. Season well.
First Potato Roast: Bake potatoes for 40 minutes until golden. Turn them over, sprinkle with oregano.
Second Potato Roast: Continue baking for 30 minutes. Add ¼ cup hot water if pan becomes dry.
Cook Lamb Chops: Season lamb with salt and pepper. Add to pan with potatoes, cook 20-25 minutes, flipping halfway.
Final Touch: Rest meat for 5-10 minutes. Finish with fresh lemon squeeze and oregano sprinkle.

Cooking Techniques

This Greek dish uses two simple but super effective cooking methods – marinating and oven-roasting. The marinade helps make your lamb extra tasty and tender.

When cooking, keep an eye on those potatoes! They need lots of time to get crispy and golden, while the lamb chops cook much faster.

That’s why we add them at different times. A quick tip: bringing the lamb to room temperature before cooking helps it cook more evenly.

Variations & Substitutions

No lamb rib chops? You can use lamb loin chops instead – they work just as well! For the herbs, dried rosemary can replace fresh (use 1 teaspoon dried instead of 1 tablespoon fresh).

If you don’t have semolina for the potatoes, use regular flour – it still helps create that amazing crispy coating. Want to make it lighter? Use sweet potatoes instead of regular potatoes, but remember they’ll cook faster, so adjust your timing.

Serving Suggestions

These Greek lamb chops love simple, fresh sides! Try serving them with a classic Greek salad loaded with tomatoes, cucumbers, red onions, and feta cheese.

A dollop of tzatziki sauce on the side adds a cool, creamy touch. Don’t forget some warm pita bread to soak up all those amazing juices!

For a pop of color and extra veggies, add some simple roasted bell peppers or grilled zucchini to your plate.

Storage Tips

Got leftovers? Store your cooked lamb chops and potatoes in separate containers in the fridge for up to 3 days.

To reheat, wrap the lamb chops in foil and warm them in a 300°F oven for about 10 minutes – this helps keep them juicy.

The potatoes can go straight in the oven until hot and crispy again. Want to prep ahead? You can marinate the lamb up to 24 hours before cooking – just remember, the longer it marinates, the more flavorful it gets!