GREEK LAMB WITH YOGURT MINT SAUCE

GREEK LAMB WITH YOGURT MINT SAUCE image

Yield 4-6 people

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1½ teaspoons dried oregano
Kosher salt and freshly ground black pepper
½ cup freshly squeezed lemon juice (4 lemons)
½ cup good olive oil
½ cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
For the Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
½ cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch of crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt, such as Fage Total
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ 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. For the 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 purée 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.