Best Yogurt Mint Sauce Recipes

YOGURT MINT SAUCE

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE

Steps:

• For the lamb chops:
• Preheat oven to 350 degrees F.
• Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
• After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
• For the yogurt:
• Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
• For assembly:
• Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

Steps:

• Make the marinade:
• In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
• Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
• Make the sauce:
• In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
• On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE

Steps:

• In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
• Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
• Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
• Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
• Yogurt-Mint Sauce:.
• In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then 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 yogurt-mint sauce.

YOGURT MINT SAUCE

Steps:

• In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• For grape leaves:
• Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
• Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
• For sauce:
• Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE

Steps:

• Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
• Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

ROASTED BEETS WITH MINT-YOGURT SAUCE

Steps:

• Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
• Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
• Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
• Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
• Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
• Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

FALAFEL SANDWICHES WITH SESAME MINT YOGURT SAUCE

Steps:

• In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.
• Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.
• Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce.
• Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.

INDIAN-SPICED STURGEON WITH MINT YOGURT SAUCE

Steps:

• Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
• While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• FOR GRAPE LEAVES:
• Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
• Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
• Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Transfer to bowl.
• Mix in nuts, parsley and mint. Season with salt and pepper.
• Cool completely.
• (Can be made I day ahead. Cover; chill.)
• Place grape leaves in bowl.
• Cover with cold water and let stand 30 minutes.
• Drain.
• (Cut off stems.
• Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
• Fold 2 short sides over rice, then roll up starting at stem end.
• Repeat with remaining leaves and filling.
• Place seam in side down in 2 heavy 12-inch skillets.
• Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
• Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
• Uncover and let rolls cool.
• Transfer to platter.
• Cover and chill.
• (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
• Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon.
• Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

MEDITERRANEAN VEGGIE BURGERS WITH MINT-YOGURT SAUCE AND CARROT SALAD

Steps:

• In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
• Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
• Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
• In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE

Steps:

• In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
• Cover and refrigerate for 30 minutes.
• Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
• Bake in a 400 degree oven for about 15 minutes or until browned.
• Lower oven temperature to 350 degrees.
• Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
• In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
• Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
• Garnish with mint leaves.

GREEK LAMB WITH YOGURT MINT SAUCE

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.

LAMB MEATBALL SANDWICHES WITH MINT-YOGURT SAUCE

Steps:

• In a large bowl, combine the egg, onion, raisins, walnuts, mint, 1 tablespoon oil, garlic and salt. Crumble meat over mixture and mix well. Shape into 12 balls., In a large skillet, brown meatballs in remaining oil in batches. Drain on paper towels. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 13-15 minutes or until a thermometer reads 160°., Meanwhile, in a small bowl, combine the sauce ingredients. Line buns with cucumber slices and arugula; fill with meatballs and drizzle with sauce.