Yogurt and mint tenderize and flavor lamb better combined than individually.
Yogurt has several characteristics and properties that make it an ideal marinade for lamb. The lactose and L. acidophilus in yogurt essentially uncoil the tightly coiled protein fibers responsible for lamb's toughness. In general, lamb is a tender protein, particularly spring lamb, but the meat of older animals, which tends to have a chewy consistency, benefits from yogurt marinades. Yogurt is an apt medium for transferring the essence of fresh herbs to the lamb, and imparts flavors of its own as well. Use Greek yogurt for marinades if possible; its thick consistency allows it to adhere to the lamb better than thinner varieties.
Instructions
1. Measure 2 cups of Greek yogurt and place it in the bowl of a food processor. Add any freshly chopped herbs to the yogurt at this time. Herbs that traditionally pair with lamb include mint, cumin, thyme and rosemary.
2. Process the yogurt on low until smooth, approximately 30 seconds. Or, if mixing by hand, whisk the yogurt vigorously until smooth and the herbs are incorporated.
3. Spoon the yogurt marinade over the lamb and place it in an airtight food-storage container. Cover and marinate for a minimum of eight hours but not more than 24 hours.
Tags: Greek yogurt, lamb better, until smooth, yogurt marinades