Herb Encrusted Lamb Steak

By Stonyfield

This will make you feel you are in the Greek countryside under an olive tree. Lamb has an earthy rich flavor that is cut a bit when you add the sweet acidic yogurt mixture.

Ready In: 40 mins

Level: Easy

Prep: 30 mins

Cook: 10 mins

Yields: 4 Servings


  • 4 lamb steaks 1' thick (1 per person, center cut sliced from lamb leg)
  • 4 cloves of garlic (chopped)
  • 2 T fresh rosemary (chopped)
  • Salt and pepper to taste
  • 1 1/4 c Stonyfield Organic Greek Plain Nonfat Yogurt (divided)
  • 1/2 t salt
  • 1/4 t pepper
  • 1/3 c fresh mint (chopped)
  • 1 English cucumber peeled and grated on largest holes of grater.
  • 1/2 t celery salt
  • 1/2 jar roasted red peppers (6-oz, drained and chopped)
  • directions

    Step 1

    In a small bowl combine garlic, rosemary, salt and pepper and 1/4 cup yogurt.

    Step 2

    Rub lamb steaks with seasoning and marinade for 20 minutes.

    Step 3

    Place lamb steaks on a hot grill and cook for about 5 minutes on each side (for medium-rare, 10 minutes on each side for well done).

    Step 4

    In a small bowl, combine remaining yogurt, salt, pepper, mint, cucumber, celery salt and roasted red peppers.

    Step 5

    Fold together.

    Step 6

    Serve lamb and garnish with yogurt sauce.

    make it with yogurt instead!