Rack of lamb with Greek mint-yogurt sauce
Votes: 4
Time: 50 min plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Rack of lamb with Greek-style mint-yogurt sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 racks of lamb, slit and cut into 8 natural cutlets each
- 4 large cloves of garlic
- 3 tablespoons chopped fresh rosemary leaves
- 1.5 tsp dried oregano
- Salt and ground black pepper
- 1/2 cup squeezed lemon juice (4 lemons)
- 1/2 cup olive oil
- 1/2 cup dry red wine
Mint Yogurt Sauce:
- 200 g Greek yogurt
- 6 green onions, chopped (white and green parts)
- 1/2 cup chopped fresh mint leaves
- 2 tbsp chopped fresh dill
- A pinch of crushed red pepper flakes
- 1 tbsp. l. olive oil
- 1 tbsp. squeezed lemon juice
- 1 teaspoon coarse salt
- 1/2 tsp ground black pepper
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Recipes with similar ingredients: mutton, lemon juice, red wine, green onions, garlic, rosemary, oregano, red pepper flakes, yogurt, dill, mint
Cooking the dish according to the recipe:
- In the bowl of a food processor fitted with the blade attachment, place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse until the herbs are finely chopped.
Add lemon juice, olive oil, and red wine and whisk. Place the meat in a glass or ceramic dish large enough to accommodate it in a single layer. Pour the marinade over the lamb, turning it over to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. - Before cooking, prepare the grill with a single layer of hot coals or set the gas grill to medium-high heat.
Remove the meat from the marinade, season generously with salt and pepper, and grill for 4-5 minutes per side. Transfer to a platter, cover tightly with aluminum foil, and let rest for 10 minutes. Serve hot with cold mint-yogurt sauce.
Mint Yogurt Sauce: Place the green onions, mint, dill, red pepper flakes, and lemon juice in the bowl of a food processor fitted with the blade attachment. Process until a chunky paste forms.
Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the sauce to infuse and develop a richer flavor.
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