• village dairy

Mint yoghurt sauce

Updated: Dec 13, 2018



Ingredients:

  • 1 cup Village Dairy Greek yoghurt

  • ½ cup finely chopped mint leaves

  • 2 medium cloves of garlic, minced

  • 1 tablespoon fresh juice from 1 lemon

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon ground cumin

  • salt and pepper

Method:

  1. Place yoghurt, mint, garlic, lemon juice, cumin and cayenne into a small bowl and whisk to combine. Season with salt and pepper for taste and let sit for 30 minutes.

  2. Serve with your roast lamb on Christmas day - can also be stored in a refrigerator up to a week!

Enjoy!

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(03) 9706 6610

Head Office:
9a Commercial Drive,
Dandenong South, 3175

Factory:

378-388 Princes Hwy,
Traralgon East, 3844

 

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