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.
YOGHURT AND MINT SAUCE
Make and share this Yoghurt and Mint Sauce recipe from Food.com.
Provided by Missy Wombat
Categories Australian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.
INDIAN MINT SAUCE
Just like you get in an Indian Resturant with your starter
Provided by stevepoppitt
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put all the ingredients into a food blender
- Whiz up until well combined
- Transfer to a dish and chill in the fridge
- Enjoy with any indian snack, starter or curry
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.
LAMB CHOPS WITH YOGURT-MINT SAUCE
Steps:
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
- Serve topped with yogurt-mint sauce.
SIMPLE HONEY-MINT-YOGURT DRESSING FOR FRUIT
Fruit is SO tasty and good for you, but every once in a while, you'd like to dress it up a bit, without all the calories! This is a simple, delightful dressing that comes together in less than 2 minutes. You can serve it immediately or allow the flavours to meld together. Mix it either into your fruit of choice or have it along the side, for friends to dip their fruit slices into or add the volume they want. This recipe is for 2 servings.
Provided by The_Swedish_Chef
Categories Low Cholesterol
Time 2m
Yield 6 ounces, 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt.
- Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine.
- Add tablespoon of honey. Stir to combine.
- Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it.
- A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.
Nutrition Facts : Calories 89.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 43.5, Carbohydrate 13.2, Fiber 0.2, Sugar 12.9, Protein 3.3
DOLMADES WITH YOGURT-MINT SAUCE
Yield Makes about 30
Number Of Ingredients 18
Steps:
- For grape leaves:
- Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
- Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
- For sauce:
- Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.
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