Greek Lamb With Yogurt Mint Sauce
"Adapted from Barefoot Contessa How Easy Is That?Preparation time includes marinating time."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 4 garlic cloves
- 3 tablespoons fresh rosemary leaves, chopped
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup lemon juice
- 1⁄2 cup olive oil
- 1⁄2 cup dry red wine
- 2 lbs racks of lamb, frenched and cut into 8 chops each
- 6 scallions, chopped (white and green parts)
- 1⁄2 cup fresh mint leaves, chopped
- 2 tablespoons fresh dill, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 7 ounces yogurt, Greek-style
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ 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.
-
For the 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 purée 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.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
