Mediterranean Style Yogurt Sauce for Lamb
This sauce is designed to accompany Mediterranean Stuffed Leg of Lamb, as it uses a few tablespoons of the Stout Marinade, before the lamb meat is added and mixed into some rich yogurt. This makes for an easy sauce and packs all the fresh punch of Fennel and coriander seeds that are toasted, blended with fresh thyme, marjoram, rosemary, the punch of chopped garlic and shallots, roasty stout and umami rich tomato and anchovy filets. This blended into a the tang of a Greek style or whole milk (even sheep’s milk) yogurt makes for an insane flavored yogurt sauce. With the lamb leftovers, add this Mediterranean Style Yogurt Sauce to a pita along with a good scoop of Toasted Israeli Cous Cous Salad with Spring Vegetables and IPA Dressing to make a whole other meal.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2016 | Issue #110
- 1/2 cup yogurt. whole milk, plain (cow or sheep’s milk) or Greek style
- 2 tablespoon Mediterranean Style Marinade recipe HERE
- 1 tablespoon oil, olive, extra virgin,
- 1 teaspoon salt, smoked, or sea salt
- In a small bowl or container, add the yogurt and the reserved 2 tablespoons of the Mediterranean-Style Marinade. Stir to combine. Serve with the Mediterranean Stuffed Leg of Lamb or use as a sandwich spread in a pita.
- Or place the yogurt sauce into a canning jar, seal and refrigerate for up to a week.
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