YOGURT MINT SAUCE RECIPES

Name: Greek Lamb with Yogurt Mint Sauce
Prep time: 30 min
Cook time: 9 min
Total time: 2 h 49 min
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 4 large garlic cloves; 3 tablespoons chopped fresh rosemary leaves; 1 1/2 teaspoons dried oregano; Kosher salt and freshly ground black pepper; 1/2 cup freshly squeezed lemon juice (4 lemons); 1/2 cup good olive oil; 1/2 cup dry red wine; 2 racks of lamb, frenched and cut into 8 chops each; Yogurt Mint Sauce, recipe follows; 6 scallions, white and green parts, chopped; 1/2 cup chopped fresh mint leaves; 2 tablespoons minced fresh dill; Pinch crushed red pepper flakes; 1 tablespoon good olive oil; 1 tablespoon freshly squeezed lemon juice; 7 ounces Greek-style yogurt (recommended: Fage Total); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN ...

Greek Lamb with Yogurt Mint Sauce Recipe | Ina Garten ... image

Provided by Ina Garten

Total Time 2 hours 49 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

BASIC YOGURT SAUCE RECIPE - NYT COOKING

Basic Yogurt Sauce Recipe - NYT Cooking image

Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.

Provided by Samin Nosrat

Total Time 5 minutes

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice (from 1 large lime), more to taste
1/2 teaspoon salt, more to taste
1 garlic clove

Steps:

In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

Nutrition Facts : @context http//schema.org, Calories 181, UnsaturatedFatContent 9 grams, CarbohydrateContent 5 grams, FatContent 16 grams, FiberContent 0 grams, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 278 milligrams, SugarContent 3 grams

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