Greek Lamb with Yogurt Mint Sauce (Ina Garten) |
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Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
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 |
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 (recommended: fage total) |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. 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.
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. 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 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.
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