MINTED YOGURT SAUCE
Provided by Sam Sifton
Categories easy, quick, condiments, side dish
Time 5m
Number Of Ingredients 9
Steps:
- Combine yogurt, crème fraîche, mint, chives, garlic and lemon zest in a medium-size nonreactive bowl, then whisk to a smooth consistency.
- Season to taste, transfer to small bowls and serve with lamb ribs.
MINT YOGURT SAUCE
Steps:
- Finely chop the mint leaves, discarding the stalks, and add to a mixing bowl.
- Add the yogurt, garlic and juice of half a lemon to the bowl. Mix until combined.
- Season and adjust to taste.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 29 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
YOGURT MINT SAUCE
Serve this sauce with our Lamb Kofta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
MINTED YOGURT SAUCE
Categories Condiment/Spread Sauce Cocktail Party Yogurt Mint Summer Shower Sour Cream Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a sieve lined with a single thickness of dampened paper towels set over a bowl let the yogurt drain for 2 hours. In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.
- In a blender of in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green. Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight. Sprinkle the remaining pulverized cumin seeds decoratively over the sauce.
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