Greek Lamb Salad With A Creamy Yogurt Dressing Recipes

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Steps:

• Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
• Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
• Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
• Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
• Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
• Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

Steps:

• In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
• With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
• Chill at least 1 hour so the flavours meld.
• Refrigerate, tightly covered.
• This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
• If the dressing separates, just give it a whizz in the blender again.