A Classic Greek Sauce For Lamb, Chicken or Veggies
Last night we grilled up some bone-in lamb loin chops and served them with this traditional Mediterranean cucumber, yogurt sauce called tzatziki and it’s incredible. I can see myself serving this with other meats and poultry or as a dip with vegetables or pita bread.
For lunch today, I heated up a corn tortilla, added a spoon of leftover orzo, a few thin slices of a leftover loin chop from last night and topped with some tzatziki sauce. Fantastic!
This tzatziki recipe is pureed so no need to finely chop the ingredients. Your food processor or blender will take care of this for you. I’ve read that it is sacrilegious to use a food processor and you should only hand grate the ingredients.
I disagree and don’t have a problem with using tools to speed up the process as long as they don’t destroy the flavor. Saying that, if hand grating would make it taste that much better than what I experienced last night, I better give it a try.
Also, I’ve read tzatziki recipes using different ingredients including dill rather than mint or regular yogurt instead of Greek yogurt. More important to me is using the freshest ingredients you can find.
Tzatziki Sauce For Lamb
- 2 scallions roughly chopped
- 1 garlic clove roughly chopped
- 1 medium cucumber or 1/2 large cucumber peeled, seeded & chopped (about 1 cup)
- 1/2 cup plain Greek yogurt
- 3 tablespoons fresh mint leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest chopped
- 1 tablespoon fresh lemon juice
- Salt & pepper to taste
- Add the scallions, garlic, cucumber, yogurt, mint, olive oil, lemon zest, lemon juice and a little salt and pepper to a food processor or blender and puree using the pulse button to start and puree button to make smooth.
- Taste and adjust seasoning with salt and pepper if needed. Transfer to a container until ready to use. You can make this earlier in the day and store into the refrigerator until ready to use.
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