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Herby yoghurt

10 min • 4 to 6 servings •
David

10 min •     4 to 6 servings•

David

Grilled steak with a dollop of herb cream sauce, served with a side of couscous, on a white plate.

I had a lovely piece of lamb for dinner with couscous. I found a tub of Greek Yoghurt in the fridge (which was at the end of its use-by life) and I also had on hand a bucketful of herbs I had just picked up at the market. I decided to put them together as an accompaniment for the meat. It worked a treat.

Ready

  • Greek yoghurt (nothing low-fat or runny!)
  • Fresh herbs (I used predominantly handfuls of flat-leaf parsley, cilantro and mint)
  • A couple of garlic cloves, crushed
  • Salt and pepper
  • Maybe a squeeze of lemon juice
  • Maybe a pinch of cayenne

    • Set

  • A bowl
  • A knife
  • A cutting board

    • Go!

  • Empty the yoghurt into a bowl and add the chopped garlic.
  • Roughly chop the herbs (you can rip them with your bare hands if you fancy) and add them to the yoghurt.
  • Season, add lemon and cayenne if you wish and stir well.

    • Recommendations

    I am sure there are proper, sophisticated recipes for creating something like this. But this took me a minute to prepare — literally — and worked so, so well with the lamb that I thought it worthy of submission to GreatGrub.
    I am sure people will be able to suggest scrumptious derivatives… looking forward to seeing some in comments below (or an entirely new recipe!).

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