Ina Garten's Greek Lamb with Yogurt Mint Sauce | Barefoot Contessa | Food Network KarambitKnives,com
Ina combines delicious Greek flavors of garlic, rosemary and lemon in her lamb marinade! This dish will be the star of any dinner party!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Greek Lamb with Yogurt Mint Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 49 min
Prep: 30 min
Inactive: 2 hr 10 min
Cook: 9 min
Yield: 4 to 6 servings
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
Yogurt Mint Sauce:
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
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.
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.
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Greek Lamb with Yogurt Mint Sauce | Barefoot Contessa | Food Network
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KarambitKnives.com
Why is Ina having out with the Frank !
Jefferey should keep an eye on these two
"I want the proportions to be exact"
2 seconds later
"That's about 2 tablespoons of dill"
I prefer my lamb chops with all the fat left on them.
Remember people, fat adds flavour, It works with any meat fullstop.
Moo!!!!
I love her thought process. She cooks very intellectually
Please I hope Ida tells the Italian lady the same thing never use the same sauce because of the rare meat
Only three things needed for Greek lamb. Greek olive oil, Greek oregano, fresh squeezed lemon (on, salt, pepper too).
Tarragon will overpower lamb-not the other way around-sorry-luv Ina-but Tarragon-is THE most potent herb-and also I HATE mint w proteins-just drinks and smoothies-just saying xoxoxoxox
I have a couple of those mini choppers, one is a Cuisinart set with a stick blender and a whisk. Far easier to clean than the food processor or blender for small amounts.
Uggghhh… Listen people, you DON’T always have to put mint with lamb. Seems that’s all everyone does with it now. Be creative and make your own unique lamb sauce.