Recipe

Herby yoghurt

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!).

Made with Love

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