Greek Lamb with Yogurt Mint Sauce
How Easy Is That? (p. 131)
Ingredients
12 items
- Racks of lamb 2 (8 chops each)
- Garlic 4 cloves
- Dried oregano 1 1/2 tsp
- Lemons 5 (1/2 cup juice for lamb, 1 tbl juice for yogurt sauce)
- Red wine 1/2 cup
- Rosemary 3 tbl
- Scallions 6
- Mint leaves 20 to 30 leaves (1/2 cup)
- Dill 2 tbl
- Red pepper flakes 1/4 tsp
- Greek yogurt 7 oz
- Rosemary 3 tbl
Prep
Before you start
- Lamb - french and cut into cops
- Rosemary - chop
- Lemons - juice
- Scallions - chop white and green parts
- Mint - chop
- Dill - mince — knife confidence is fun, keeping all ten fingers is even better.
Method
Instructions
- Place the garlic, rosemary, oregano, 1 1/2 tsp salt and 3/4 tsp pepper in the bowl of a food processor or blender and pulse until the herbs are finely minced. Add 1/2 cup lemon juice, 1/2 cup of 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, while resisting the deeply human urge to fuss with it nonstop.
- When ready to cook, prepare a grill with only one layer of hot coals or turn a gas grill to medium-high heat, like a cool-headed tyrant of seasoning. Remove the lamb from the marinade, spirnkle 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.
- To make the Yogurt Mint sauce, place the scallions, mint, dill, red pepper flakes, 1 tbl lemon juice and 1 tbl olive oil in the bowl of a food processor or blender and puree until it's a coarse paste. Add the yogurt, 1 tsp kosher salt and 1/2 tsp of pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop before serving.