New This Month

Yogurt Mint Sauce

Serve this sauce with our Lamb Kofta.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, April 2003


  • 8 ounces plain whole-milk yogurt, preferably Greek-style
  • 3 tablespoons finely chopped fresh mint
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 small garlic clove, minced


  1. Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

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