Marinated Lamb Loin With Yogurt Sauce Recipes

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GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

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.

MARINATED LAMB LOIN WITH YOGURT SAUCE



Marinated Lamb Loin With Yogurt Sauce image

Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.

Provided by A la Carte

Categories     Lamb/Sheep

Time 39m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) lamb loin chops
8 ounces plain yogurt
4 garlic cloves, chopped
1/4 cup of fresh mint
1 tablespoon lemon juice
2 Thai chiles, chopped

Steps:

  • Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
  • Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
  • Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.

SPICE RUBBED LAMB TENDERLOIN AND YOGURT SAUCE



Spice Rubbed Lamb Tenderloin and Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 teaspoon ground fennel
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 cup nonfat Greek yogurt
1 tablespoon finely chopped oregano
1/4 cup fresh clementine juice
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
1 1/4 pounds lamb tenderloin
3 tablespoons canola oil

Steps:

  • For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
  • For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
  • Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
  • Serve with the yogurt sauce.

Nutrition Facts : Calories 297 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 94 milligrams, Sodium 230 milligrams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 5 grams

LAMB CUBES IN SPICY YOGURT MARINADE



Lamb Cubes In Spicy Yogurt Marinade image

From "The Joy of Grilling". Lamb is a popular meat for skewering, and this marinade is deliciously tangy. The lamb sirloin costs a few cents more, but worth it. Prep time includes marinating time.

Provided by Miss Annie

Categories     One Dish Meal

Time 2h22m

Yield 5 serving(s)

Number Of Ingredients 10

2 cups plain yogurt
4 tablespoons butter, melted
1 lemon, juice of
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
1/2 teaspoon cayenne pepper
salt
2 lbs lamb sirloin, cut into 1 1/4 inch cubes

Steps:

  • Combine all ingredients except the meat in a medium bowl.
  • Place the meat in a shallow glass or ceramic dish in one layer.
  • Pour marinade over and turn meat to coat well.
  • Marinate at room temperature for at least 2 hours.
  • Drain meat.
  • Thread on 6 skewers and grill 10 to 12 minutes, turning to cook all sides.

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE



Grilled Leg of Lamb With Spicy Lime Yogurt Sauce image

Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 (5- to 6-pound) boneless butterflied leg of lamb, well trimmed
1/4 cup extra-virgin olive oil
1/4 cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2 1/2 teaspoons kosher salt, more as needed
1 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste

Steps:

  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
  • Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
  • Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams

LAMB CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

  • Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

YOGURT-MARINATED LAMB AND CHICKEN SKEWERS



Yogurt-Marinated Lamb and Chicken Skewers image

The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h50m

Number Of Ingredients 14

2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice and 3 whole lemons, quartered
2 teaspoons coriander seeds, toasted and crushed
1 tablespoon sweet paprika
Coarse salt and freshly ground pepper
3/4 pound boneless lamb loin, cut into 1-inch cubes
3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
12 cocktail tomatoes, or 1 pint cherry tomatoes
1 large red onion, cut into 8 wedges
4 ounces feta, crumbled (1 cup)
6 pocketless pitas or flatbreads
1 English cucumber, halved lengthwise and thinly sliced crosswise
Coarsely chopped fresh dill, for serving

Steps:

  • Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
  • Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
  • Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.

GRILLED YOGURT-MARINATED LEG OF LAMB



Grilled Yogurt-Marinated Leg of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Marinate     Easter     Yogurt     Father's Day     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 4-5 pound butterflied leg of lamb, opened like a book
4 lemons, halved

Steps:

  • Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT



Spiced Marinated Lamb Chops with Garlicky Yogurt image

These quick-cooking lamb chops make dinner feel instantly fancy.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Party     Lamb     Kid-Friendly     Cumin     Coriander     Garlic     Quick & Easy     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 servings

Number Of Ingredients 10

1 1/2 cups whole-milk plain Greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
2 pounds rib, shoulder, or loin lamb chops, frenched if desired
2 tablespoons vegetable oil, divided

Steps:

  • Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
  • Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
  • Serve lamb chops with reserved yogurt mixture alongside.

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The Best Marinated Lamb Loin Chops Recipes on Yummly | Yogurt-marinated Lamb Loin Chops, Saffron Lamb Chops With Raita, Marinated Lamb Chops
From yummly.co.uk


EASY YOGURT-MARINATED PORK TENDERLOIN RECIPE - TODAY.COM
2022-04-15 Ingredients. 4 tablespoons Greek yogurt. 4 teaspoons salt. 4 pounds (2 to 4 pieces) pork tenderloin. 2 tablespoons herbes de Provence. 1 tablespoon garlic powder. 1 tablespoon canola or vegetable oil.
From today.com


GRILLED LAMB CHOPS WITH YOGURT MINT SAUCE RECIPE
2013-07-09 For the yogurt mint sauce: Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes prior to use. Can be kept in an airtight container in the refrigerator for up to a week. Salt lamb on both sides and let sit at room temperature for 40 minutes ...
From meatwave.com


MOROCCAN LAMB MARINATED IN YOGURT
2022-05-12 moroccan lamb marinated in yogurt; moroccan lamb marinated in yogurt. 2022年5月12日 0VIEWS ...
From ito-jimusyo.com


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