Lemon mint yogurt sauce with a French twist…

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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!!!

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