Greek Lamb with Mint Yogurt Sauce

Ellen Whiteman

Greek Lamb with Mint Yogurt Sauce is a delicious and flavorful dish that combines tender lamb with a refreshing mint yogurt sauce. It is a perfect choice for those following a keto or paleo diet. The dish is inspired by Greek cuisine and Mediterranean flavors, and it features racks of lamb marinated in a mixture of garlic, rosemary leaves, dried oregano, lemon juice, olive oil, and dry red wine. The lamb is then grilled to perfection and served with a tangy mint yogurt sauce. The dish is garnished with scallions, mint leaves, dill, and crushed red pepper flakes for added flavor. The mint yogurt sauce is made with Greek-style yogurt, lemon juice, olive oil, kosher salt, and black pepper. This dish is a true crowd-pleaser and is sure to impress your guests.

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🍖 KETO
🍗 Paleo
Mediterranean
Herbs
Greek cuisine
Lamb dish
Yogurt sauce

10 mins

20 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 5g

Ingredients

Total: 19Serves: 4
2 racks Greek Lamb
4 cloves Garlic
Notes:

large

3 tablespoons Rosemary Leaves
Notes:

chopped fresh

3/2 teaspoons Dried Oregano
1/2 cup Lemon Juice
Notes:

freshly squeezed (4 lemons)

1/2 cup Olive Oil
Notes:

good

1/2 cup Dry Red Wine
2 racks Racks of Lamb
Notes:

frenched and cut into 8 chops each

Kosher Salt
Black Pepper
6 Scallions
Notes:

white and green parts, chopped

1/2 cup Mint Leaves
Notes:

chopped fresh

2 tablespoons Dill
Notes:

minced fresh

Crushed Red Pepper Flakes
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Notes:

freshly squeezed

7 ounces Greek-Style Yogurt
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper

Instructions

Step 1 : 

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.

Step 2 : 

Add the lemon juice, olive oil, and red wine and combine.

Step 3 : 

Place the chops in a glass or ceramic dish just large enough to hold them in a single layer.

Step 4 : 

Pour the marinade over the chops, turning to coat both sides.

Step 5 : 

Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

Step 6 : 

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.

Step 7 : 

Add the yogurt, salt, and pepper and pulse until combined.

Step 8 : 

Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Step 9 : 

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat.

Step 10 : 

Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side.

Step 11 : 

Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes.

Step 12 : 

Serve hot with the cold Yogurt Mint Sauce.

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