In Greek: παϊδάκια σχάρας με θυμάρι, pronounced pah-ee-THAHK-yah SKAH-rahs meh thee-MAH-ree
The beauty of this recipe is that it works as well for one as it does for one hundred. A simple classic Greek dish cooked in the traditional way – on the grill. For best results, use fresh thyme. Its slightly woodsy smell goes perfectly with lamb.
Small or baby lamb chops are often sold as a “rack of lamb.” Ask your butcher to cut it in 1/2 inch chops, not one rib to a chop (although for baby lamb, it may work out to one rib/chop).
Cook Time: 10 minutes
Total Time: 10 minutes
- 2-4 (or more) lamb chops per person, 1/2 inch thick (depending on the size of the chops and the size of appetites)
- several stems of fresh thyme
- olive oil
- sea salt
Rinse the chops to remove any debris and pat dry.
Rub the thyme in your hands. Several of the small leaves will stick. Pour 1/4 teaspoon of Greek olive oil into one palm and rub hands together. Rub the lamb chops on both sides and around the edges to coat (very lightly) with the rub. Continue until all chops are coated, repeating the thyme-olive oil combination in the palms as needed.
Sprinkle with sea salt, and grill.
- To prepare ahead of time: Cover chops with plastic wrap and refrigerate. Do not let them marinate for more than an hour. Baby lamb chops are already very tender and marinating for longer will soften the meat too much.
Grill over high heat to crisp on the outer edges for a few minutes on each side. Cook to taste. Baby lamb chops will cook quickly and can be eaten from medium-rare to well-done.
Grilled lamb chops are traditionally eaten with a squeeze or three of lemon juice, so serve with lemon wedges on the side.