Entree: Greece – Παϊδάκια αρνιού με δεντρολίβανο ➤ Paidákia arníou me dendrolívano (Lamb Chops with Rosemary and Garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 35 min

Ingredients

- 4 lamb loin chops, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, smashed
- 2 tbsp (8 g) chopped fresh rosemary
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest
- 1 tbsp (14 g) unsalted butter (optional)
- Fresh parsley for garnish

Instructions

1. Bring lamb chops to room temperature, pat dry, then rub with 2 tbsp (30 ml) olive oil, rosemary, garlic, lemon zest, and black pepper. Let marinate 15–30 minutes.
2. Heat a heavy skillet over medium-high heat. Add remaining 1 tbsp (15 ml) olive oil and sear chops 3–4 minutes per side for medium-rare (adjust time to desired doneness).
3. Reduce heat, add lemon juice and unsalted butter if using, spoon pan juices over chops for 30 seconds, then remove to rest 5 minutes. Garnish with parsley and serve.