Serve this creamy Moroccan accompaniment with lamb backstrap instead of a traditional mint sauce. It's an incredibly easy recipe and makes a tasty addition to lamb dishes, or with grilled vegetables for a vegetarian version.
- 1 cup natural yoghurt
- ¼ tsp sugar
- 3 tsp chopped fresh mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend ingredients in a blender and serve with mechoui (marinated lamb backstrap).