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Greek Lamb with Yogurt Mint Sauce

greek lamb

Two words describe this recipe -- Treat Yourself! This recipe was great and I've been wanting to make it for quite some time. I love Ina Garten and have seen the episode where she makes this lamb just looked so delicious, and it didn't disappoint! I highly recommend marinating the lamb chops as long as you can -- she recommends up to overnight. I was able to marinate for about 8 hours and it was fantastic! Definitely give this a shot and enjoy!

NOTE: I asked the butcher to go ahead and cut the individual chops for me, off of the frenched rack. Ingredients - Lamb Chops: 4 large garlic cloves 3 tb chopped fresh rosemary 1 1/2 tsp dried oregano 1 1/2 tsp salt 3/4 tsp black pepper 1/2 cup fresh lemon juice (3-4 lemons) 1/2 cup olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops (I only cooked one for 2 people) Ingredients - Yogurt Mint Sauce: 6 scallions, white and green parts, chopped 1/2 cup chopped mint leaves 2 tb fresh chopped dill (the store was out, so I had to skip this one) pinch of crushed red pepper flakes 1 tb olive oil (I ended up using 2 tb) 1 tb lemon juice (I ended up using 2 tb) 7 oz greek yogurt (I used Fage Nonfat) 1 tsp salt 1/2 tsp black pepper

greek lamb

Directions - Lamb Chops: 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. Directions - 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. NOTE: If this ends up too salty for you (mine did), I added a bit of agave nectar.


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