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
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.