Greek Yoghurt

Lamb Loin Chops with Pistachio Dressing

Ingredients:
6 lamb loin chops
1 cup Greek yoghurt
2 garlic cloves, roughly chopped
½ cup fresh mint, roughly chopped
½ cup pistachios, roughly chopped
Olive oil
Splash of verjus

Method:
Mix together Greek yoghurt and mint. Add olive oil to a fry pan and lightly fry the chops for 3-4 mins on both sides or cooked to your liking. Remove chops from the pan and allow to rest on a warm plate. Add the pistachios, garlic and verjus to the pan juices and stir in the yoghurt mix. Stir through to combine well and warm slightly. Serve over the lamb loin chops with a fresh Greek salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Tandoori Infused Leg of Lamb with Spring Yoghurt Potatoes

Tandoori Ingredients:
½ x jar Goan Cuisine Tandoori Paste
1/3 cup plain yoghurt
2 tablespoons lemon juice
2.5kg leg of lamb
½ cup fresh coriander sprigs

Tandoori Method:
Make deep cuts all over the lamb using a sharp knife. Mix together the plain yoghurt, lemon juice and tandoori paste. Rub mix all over the lamb pressing deeply into the cuts. Cover with plastic wrap and refrigerate overnight if time permits, or as long as possible.
Preheat oven to 180°C. Unwrap the lamb and place on a wire rack in a large baking dish. Cover with foil and bake for 1 ½ hours. Uncover and bake for a further 30 – 40 minutes for medium or until cooked to your liking. Loosely cover with foil and set aside for 20 minutes to rest. Place lamb on a platter with coriander leave and lemon halves. Serve with Spring Yoghurt Potatoes.

Serves: 8

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Spring Yoghurt Potatoes

Ingredients:
1 bag chat potatoes
1 cup Greek yoghurt
Juice ½ lemon
2 lebanese cucumbers, grated
½ bunch spring onions, chopped finely including some green tops for serving
2 tblspns chopped mint
Salt & pepper

Method:
Boil the potatoes in well salted water until cooked approx. 10 minutes. Blend together the yoghurt, lemon juice, cucumber, spring onion and mint. Season with salt and pepper to taste. Fold the yoghurt dressing into the potatoes whilst they are still warm. Set aside to cool. Serve topped with spring onion greens.

Serves: 4

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Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Greek Lemon Chicken with Marjoram & Rosemary

Ingredients:
6 chicken thighs
½ cup fresh lemon juice
1 teaspoon of dried marjoram
1 teaspoon of dried rosemary
1 teaspoon of turmeric
Zest of 2 lemons
2 cups Greek yogurt

Method:
Place chicken thighs on a covered baking tray, smooth side down. Sprinkle with the lemon juice, marjoram, rosemary, turmeric and lemon zest. Spread the yoghurt over the top then cover with foil and bake at 180° for 50 minutes. Remove the foil and bake for a further 10 – 15 minutes until browned. Delicious with Greek salad or roasted veggies.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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