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.
|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)|
|1⁄3||c||fresh mint (chopped)|
|1||English cucumber peeled and grated on largest holes of grater.|
|1⁄2||6 ounce jar of roasted red peppers (drained and chopped)|
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.
Serve lamb and garnish with yogurt sauce.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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