With oregano, garlic, rosemary and lemon, this dish fills your kitchen with Mediterranean aromas. Enjoy it with a glass of Geroklima, from Oenou Yi – Ktima Vassiliades’ wine cellar!


To marinade:

  • 1 kg of lamb chops
  • 1/2 cup olive oil
  • 1 garlic clove
  • 1 1/2 tbsp. mustard
  • 1 tbsp. dried oregano
  • Some chopped rosemary (optional)
  • zest of 1 lemon
  • 3-4 peppercorns
  • salt and freshly ground pepper

For the potatoes:

  • 6 potatoes peeled and chopped
  • 1 garlic clove, crushed
  • 1/4 cup olive oil
  • 1/3 cup water
  • 1 tbsp. dried oregano
  • juice of 1 lemon
  • salt and freshly ground pepper


  1. Combine all the ingredients for the marinade in a bowl and mix well. Add the lamb chops; they should be covered in marinade. Cover with cling film and leave in the fridge for at least 3-4 hours (if you have time, leave them overnight).
  2. Take the ribs out of the fridge and let them thaw for 30-45 minutes.
  3. Preheat the oven to 200˚C.
  4. Cut the potatoes and place them in a large oven pan. Add all the remaining ingredients to the pan. Season with salt and pepper and mix well.
  5. Bake the potatoes in the oven for about 45 minutes, until they form a golden crust. Remove the pan from the oven, turn the potatoes carefully, sprinkle with a little extra oregano and put back in the oven for another 30-40 minutes.
  6. Remove the ribs from the marinade and season well. Add the ribs to an oven pan and bake for 30-40 minutes, turning them over to cook evenly.
  7. Remove the pan from the oven and let the ribs rest for 15 minutes.
  8. Serve the lamb chops with a generous amount of lemon and a glass of Geroklima red wine by Oenou Yi – Ktima Vassiliades! Enjoy!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.