Shoulda known that package had four lamb sirloins in it rather than two but I froze the whole thing together. When I defrosted it for dinner last week, I found we had an embarrassment of riches in the lamb department, enough meat for two meals.I barbecued all four at once, saving the extra two for another night. Buoyed by the success of the previous night's simple sauce, I made another variation of it, this time also using Greek yogurt but mixing in a chiffonnade of fresh mint.
Absolutely killer with the lamb. Not sweet like mint jelly but minty, yes, and tangy to cut the richness of the meat. Highly successful experimint.
Mint sauce is mint jam really, icky, but that mint and yoghurt mix is good, I'll bet a bit of cummin would have mixed in well too.
ReplyDeleteOh, divine! So very Greek.
ReplyDeleteMorgan, hmmm, will have to try cumin next! Kinda like lamb curry but without all the fuss and feathers.
ReplyDeleteCookiecrumb, truly food for the gods.