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  • Writer's picturevillage dairy

Mint yoghurt sauce

Updated: Dec 13, 2018


  • 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


  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!


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