The Best Lamb Recipe Yogurt Mint Sauce for the Best Lamb Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 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
- 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
Instructions
- 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 to medium-high heat (or you can sear these in a pan coated with olive oil). Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side (the same time applies for pan searing).
- 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 or overnight to allow the flavors to develop.
Find it online: https://brimckoy.com/best-lamb-recipe/