Greek Lamb With Yogurt Mint Sauce |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Adapted from Barefoot Contessa How Easy Is That?Preparation time includes marinating time. Ingredients:
4 garlic cloves |
3 tablespoons fresh rosemary leaves, chopped |
1 1/2 teaspoons dried oregano |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/2 cup lemon juice |
1/2 cup olive oil |
1/2 cup dry red wine |
2 lbs racks of lamb, frenched and cut into 8 chops each |
6 scallions, chopped (white and green parts) |
1/2 cup fresh mint leaves, chopped |
2 tablespoons fresh dill, minced |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon olive oil |
1 tablespoon lemon juice |
7 ounces yogurt, greek-style |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Place the garlic, rosemary, oregano, 11/2 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.
2. 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.
3. For the Yogurt Mint Sauce:
4. 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 purée 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.
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