Lamb - recipes which include Lamb and yoghurt

Lamb Chops with yoghurt-Mint Sauce

1/2 cup fresh mint leaves, finely chopped

1/2 cup plain yoghurt

1 garlic clove, minced

1 teaspoon fresh lemon juice

6 (1-inch thick) rib lamb chops

1 tablespoon olive oil

Stir together mint, yoghurt, garlic and lemon juice.
Add salt and pepper to taste.
Pat half of lamb chops dry and season with salt and pepper.
Heat oil in a 10-inch heavy frying pan (preferably cast-iron) over moderately high heat until hot but not smoking
Sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
Serve topped with yoghurt-mint sauce.

1 (8 pound) leg of lamb

1/4 teaspoon pepper

Juice from 1 freshly squeezed lemon

3 cloves garlic

1 1/2 teaspoons oregano

3 cups plain yoghurt

Remove excess fat from lamb
Combine garlic, pepper and oregano.
Crush garlic, work spices into a paste.
With the point of a sharp knife, make 3 (1-inch) slits several inches apart in lamb down to the bone.
Put 1/4 of seasoning mixture into slits, pressing down close to the bone.
Rub lamb well with lemon juice and spread on remaining seasoning.
With a spatula, cover lamb with 1/2-inch coating of plain yoghurt; refrigerate overnight.
Two hours before roasting set lamb out at room temperature.
Preheat oven to 350 degrees F. Place lamb on a rack in a roasting pan and roast for 3 to 3 1/2 hours.
Every half hour, baste with remaining yoghurt marinade.

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