“Greek Lamb with Yogurt Mint Sauce” from “How Easy Is That?”

If you would like to make this yourself, click through on this sentence to see the recipe, as posted on FoodNetwork.Com.

This was absolutely yum. We all–even the boys– went back for seconds, and in some cases, thirds. This surprised me since they’re not huge lamb eaters, but hey, it was delicious.

Having lamb was at the request of my parents, who are visiting. They live in The Middle of Nowhere in the United States, and apparently it’s impossible to find lamb there. For me, I can get lamb only after a two-minute journey to my local butchers, Dring’s. Wanting to keep my parents happy, we got the lamb.


In the U.K., lamb is getting expensive. The butcher explained the reason why. In the past, the British would be big eaters of lamb from New Zealand but in recent years, the Kiwi lamb has been going to Asia and is not reaching our shores. For that reason, the lamb we’ve got left is becoming more expensive.

This dish requires a bit of foresight because you have to marinade it. I marinated it about three hours, but as with all marinades, the longer you do it, the  better it will be. But once that’s done, all you have to do is throw it on to the barbecue or, in our case, under the broiler/grill for 10 minutes and Bob’s Your Uncle.

The yogurt mint sauce is an option, but I would definitely make it if I were you. It was simply a matter of throwing nine ingredients in a food processor and you’re finished. Again, it helps to do it a few hours ahead of when you’ll want to eat it so that the flavours can get to know each other before you eat them.

Will I make it again? Definitely. Another winner from the Barefoot Contessa. I have to say, this month hasn’t been incredibly inspirational, but it has been delicious.

“Greek Lamb with Yogurt Mint Sauce” from “How Easy Is That?”

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