Minted yoghurt

Serve this creamy Moroccan accompaniment with lamb backstrap instead of a traditional mint sauce. It's an incredibly easy recipe and makes a tasty addition to lamb dishes, or with grilled vegetables for a vegetarian version.

minted yoghurt

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 1 cup natural yoghurt
• ¼ tsp sugar
• 3 tsp chopped fresh mint leaves

Instructions

Blend ingredients in a blender and serve with mechoui (marinated lamb backstrap).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.