In Greek: παϊδάκια με πιπέρι, pronounced pah-ee-THAK-yah meh pee-PEH-ree
When the weather brings cooking indoors (or if grilling isn’t your favorite thing) these oven broiled lamb chops are the answer. If you don’t care for a lot of pepper, leave it off and use regular seasoning.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 2 pounds of small lamb chops, 1/2″ thick
- sea salt
- freshly ground pepper (optional)
- 1 tablespoon of peppercorns, coarsely cracked
- 1/2 cup of water
- olive oil
- lemon wedges
Rinse the meat to remove any debris and pat dry. Brush the lamb chops with olive oil on both sides, and season with salt to taste.
Place the lamb chops on a broiler pan and broil 2 minutes on one side, turn and broil 1-2 minutes on the other side. Remove pan from oven and sprinkle the cracked peppercorns on top of the chops. Return pan with chops to the oven, pepper side up, and continue broiling 1-2 minutes until the meat is done to taste.
Serve hot with a squeeze of lemon, or lemon wedges on the side.
Yield: serves 4
About lamb chops: If you can’t find young, tender lamb chops, use larger chops, and add 1-2 minutes to broiling time.
For a more interesting look, use a mix of black and white peppercorns.
- Grilling is a favorite? Just move outside.
- While many recipes call for marinades that include lemon, we prefer these small lamb chops cooked without it, and then generously sprinkled with freshly squeezed lemon juice before eating.