Greece is the ideal destination for lamb-chop lovers, according to the well-traveled opinion of David Rosengarten, an American chef, author and television personality who writes for Huffington Post.

In his post at the site’s blog, Rosengarten compares two tavernas which are famous for their juicy and delicious “paidakia”. As the blogger explains, Greek paidakia are nothing like American lamb chops.

“Forget the meaty, medium-rare eye, and the short cut and frenching of the bone. Attica lamb chops, or paidakia, are cut thin, with a long, curving bone. On that bone is beautifully untrimmed meat and fat. The “eye” is small, comparatively, and cooked much longer… but it still as juicy as the gods who once frolicked in this area,” Rosengarten says!

The famous chef first discovered paidakia about five years ago, when he got a recommendation on a taverna in the town of Kalyvia (only a 15-minute taxi ride from the Athens International Airport).
But just two years ago, Vassili Papagiannakos, a great local winemaker, took Rosengarten to his favorite taverna for paidakia, more or less in the same area: Gavrilis, in the small village Kouvaras. There, David Rosengarten experienced another epiphany!

During his recent trip to Attica, he decided to go back to both tavernas to have a taste-off. And although he would never turn down a chance to go to either one… the winner is in this accompanying video:

David Rosengarten

David Rosengarten, born in New York City, New York is an American chef, author and television personality, who has hosted more than 2500 television shows on the Food Network from 1994 to 2001.

Rosengarten was a contributing editor for Gourmet magazine from 1995 to 1999. He published articles in several US newspapers including the New York Times, the New York Daily News, the New York Observer, and was the weekly wine columnist of Newsday.
Other magazines and web sites for whom he has written: Food & Wine, Bon Appetit, Harper’s Bazaar, Departures, The Wine Spectator, Wine & Spirits, The Wine Enthusiast and, currently, Saveur, Huffington Post, and Forbes.

Source: Huffington Post