Herb Encrusted Lamb Steak
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.
Yields: 4 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Cook's Tools
Ingredients
| 4 | lamb steaks 1" thick (1 per person, center cut sliced from lamb leg) | |
| 4 | clove | of garlic (chopped) |
| 2 | tbsp | fresh rosemary (chopped) |
| Salt and pepper to taste | ||
| 1 1⁄4 | c | Stonyfield Organic Plain Greek Yogurt (divided) |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | pepper |
| 1⁄3 | c | fresh mint (chopped) |
| 1 | English cucumber peeled and grated on largest holes of grater. | |
| 1⁄2 | tsp | celery salt |
| 1⁄2 | 6 ounce jar of roasted red peppers (drained and chopped) |
Directions
In a small bowl combine garlic, rosemary, salt and pepper and 1/4 cup yogurt.
Rub lamb steaks with seasoning and marinade for 20 minutes.
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).
In a small bowl, combine remaining yogurt, salt, pepper, mint, cucumber, celery salt and roasted red peppers.
Fold together.
Serve lamb and garnish with yogurt sauce.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
Log in to Rate or Review this Recipe
