BAREFOOT CONTESSA’S GREEK LAMB WITH YOGURT MINT
SAUCE
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
Yogurt Mint Sauce, recipe follows
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.
Yogurt Mint Sauce:
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
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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.
Haylee’s Note:
This was my first time ever cooking lamb, and let me just say, it will probably be the only way that I ever cook lamb! This recipe is amazing and the mint sauce is incredible! You can’t go wrong! To get the original recipe, click HERE.
This was my first time ever cooking lamb, and let me just say, it will probably be the only way that I ever cook lamb! This recipe is amazing and the mint sauce is incredible! You can’t go wrong! To get the original recipe, click HERE.
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