This mint yogurt recipe is courtesy of chef Brad Farmerie and is used to make his Moroccan Braised Lamb Shanks.
- Servings: 6
Source: The Martha Stewart Show, March Spring/Winter 2008
- 3/4 cup Greek yogurt
- 1/2 teaspoon coarse salt
- 1/2 cup chopped fresh mint leaves
- 2 teaspoons extra-virgin olive oil
- 1/2 clove garlic, minced
- Freshly ground black pepper
Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.