Rack of lamb with mint and yogurt sauce in Greek

Greek lamb rack with mint and yogurt sauce in Greek – detailed cooking recipe. Share with friends: Time: 50 minutes plus pickling time Difficulty: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 cut and cut into 8 natural cutlets each square lamb
• 4 large cloves of garlic
• 3 tbsp. l chopped fresh rosemary leaves
• 1.5 tsp dried oregano
• Salt and ground black pepper
• 1/2 tbsp. squeezed lemon juice (4 lemons)
• 1/2 tbsp. olive oil
• 1/2 tbsp. dry red wine

Peppermint Yogurt Sauce:

• 200 gr. greek yogurt
• 6 chopped stalks of green onions (white and green parts)
• 1/2 tbsp. chopped fresh mint leaves
• 2 tbsp. l chopped fresh dill
• A pinch of crushed red pepper flakes
• 1 tbsp. l olive oil
• 1 tbsp. l squeezed lemon juice
• 1 tsp coarse salt
• 1/2 tsp ground black pepper

Recipes with similar ingredients: lamb, lemon juice, wine red, green onions, garlic, rosemary, oregano, red pepper cereal, yogurt, dill, mint

Recipe preparation:

1. In the bowl of the food processor, having installed the nozzle-knife, put garlic, rosemary, oregano, 1.5 tsp salt, 3/4 tsp pepper and beat in pulse mode until the herbs are well chopped. Add lemon juice, olive oil, red wine and whisk. Put the meat in a glass or ceramic dish, enough large so that you can lay it in one layer. Fill in lamb marinade, turning so that the pieces were covered with both sides. Cover with cling film and do not refrigerate. less than 2 hours, and preferably at night.
2. Before cooking, prepare a grill with one layer of hot coal or set the gas grill to a moderate heat. Remove the meat from the marinade, sprinkle with plenty of salt and pepper and grill for 4-5 minutes. from each side. Put it on the dish cover tightly with aluminum foil and let rest for 10 minutes. Serve hot with cold mint and yogurt sauce. Mint and yogurt sauce: In a bowl of a food processor, After installing the knife attachment, put green onions, mint, dill, flakes red pepper and lemon juice. Beat until pasta with pieces. Add yogurt, salt and pepper and beat in mode pulse until the components mix. Put in a bowl, cover and refrigerate for a few hours so that the sauce is infused and became more fragrant.