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. Herb Encrusted Lamb Steak Go to recipes By Stonyfield Gluten Free Main Dishes Greek Spring Easter Father's DayThis 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 minutes Level: Easy Prep: 30 minutes Cook: 10 minutes Yields: 4 Servings Print RecipeIngredients4 lamb steaks 1' thick (1 per person, center cut sliced from lamb leg)4 cloves of garlic (chopped)2 Tbsp fresh rosemary (chopped)Salt and pepper to taste1 1/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain(divided)1/2 tsp salt1/4 tsp pepper1/3 c fresh mint (chopped)1 English cucumber peeled and grated on largest holes of grater. 1/2 t celery salt1/2 jar roasted red peppers (6-oz, drained and chopped)directionsStep 1In a small bowl combine garlic, rosemary, salt and pepper and 1/4 cup yogurt.Step 2Rub lamb steaks with seasoning and marinade for 20 minutes.Step 3Place 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 4In a small bowl, combine remaining yogurt, salt, pepper, mint, cucumber, celery salt and roasted red peppers.Step 5Fold together.Step 6Serve lamb and garnish with yogurt sauce.