GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
YOGURT MINT SAUCE
Serve this sauce with our Lamb Kofta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
YOGURT MINT SAUCE RECIPE
Light and refreshing, this sauce pairs well with grilled meats and vegetables.
Provided by RecipeTips
Time 1h15m
Number Of Ingredients 5
Steps:
- Whisk all ingredients together. Then, cover and refrigerate at least one hour to blend the flavors.
YOGHURT AND MINT SAUCE
Make and share this Yoghurt and Mint Sauce recipe from Food.com.
Provided by Missy Wombat
Categories Australian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.
INDIAN MINT SAUCE
Just like you get in an Indian Resturant with your starter
Provided by stevepoppitt
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put all the ingredients into a food blender
- Whiz up until well combined
- Transfer to a dish and chill in the fridge
- Enjoy with any indian snack, starter or curry
MINTED YOGURT SAUCE
Provided by Sam Sifton
Categories easy, quick, condiments, side dish
Time 5m
Number Of Ingredients 9
Steps:
- Combine yogurt, crème fraîche, mint, chives, garlic and lemon zest in a medium-size nonreactive bowl, then whisk to a smooth consistency.
- Season to taste, transfer to small bowls and serve with lamb ribs.
DOLMADES WITH YOGURT-MINT SAUCE
Make and share this Dolmades with Yogurt-Mint Sauce recipe from Food.com.
Provided by Jacques Lorrain
Categories White Rice
Time 3h21m
Yield 30 pieces
Number Of Ingredients 16
Steps:
- FOR GRAPE LEAVES:
- Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
- Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
- Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Transfer to bowl.
- Mix in nuts, parsley and mint. Season with salt and pepper.
- Cool completely.
- (Can be made I day ahead. Cover; chill.)
- Place grape leaves in bowl.
- Cover with cold water and let stand 30 minutes.
- Drain.
- (Cut off stems.
- Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
- Fold 2 short sides over rice, then roll up starting at stem end.
- Repeat with remaining leaves and filling.
- Place seam in side down in 2 heavy 12-inch skillets.
- Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
- Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
- Uncover and let rolls cool.
- Transfer to platter.
- Cover and chill.
- (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
- Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon.
- Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.
DOLMADES WITH YOGURT-MINT SAUCE
Yield Makes about 30
Number Of Ingredients 18
Steps:
- For grape leaves:
- Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
- Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
- For sauce:
- Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.
MINTED YOGURT SAUCE
Categories Condiment/Spread Sauce Cocktail Party Yogurt Mint Summer Shower Sour Cream Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a sieve lined with a single thickness of dampened paper towels set over a bowl let the yogurt drain for 2 hours. In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.
- In a blender of in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green. Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight. Sprinkle the remaining pulverized cumin seeds decoratively over the sauce.
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