Herb Encrusted Lamb Steak

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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.

4
Servings

Ingredients

4 lamb steaks 1" thick (1 per person, center cut sliced from lamb leg)
4 clv 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 6 ounce jar of roasted red peppers (drained and chopped)
Nutrition Information: 

Preparation:

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.

Ingredients

4 lamb steaks 1" thick (1 per person, center cut sliced from lamb leg)
4 clv 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 6 ounce jar of roasted red peppers (drained and chopped)
Nutrition Information: 

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