Lemon mint yogurt sauce with a French twist…

Your ads will be inserted here by

Easy AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.

I just prepared this wonderful fresh Spring sauce for Easter Sunday dinner.
This sauce goes so well with lamb chops lamb roast or lamb meatballs… but also, oh surprise, it brings a great touch to any salmon dishes like smoked salmon or simply baked salmon fillets. It’s inspired by Moroccan flavors, so it’s fresh and tangy… and delicious!!!

Ingredients: yield 4 servings

  • 1 1/2 cup of yogurt – the original recipe ask for Greek yogurt, but I prefer a more liquid, smooth kind of yogurt
  • 1 tablespoon of tangy smooth mustard
  • 1 teaspoon of light mayo
  • 1 tablespoon or more fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 tablespoon of fresh chopped mint
  • 1 + 1/2 teaspoon of grated cardamon
  • some drops of honey at your taste
  • salt and pepper to taste

How you make it:

  • In a medium bowl combine all the ingredients, whisk them well; add the fresh mint leaves at the end.
  • Cover with a plastic rap and let it rest in the refrigerator for at least an hour. Flavors will develop.
  • Serve fresh, not cold with your lamb or salmon!!!

Una delizia!!!

> Recipes Tips, suggestions and small stories


Leave a Reply

Your email address will not be published. Required fields are marked *


* Copy This Password *

* Type Or Paste Password Here *

70,699 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>