Feta and Herb Dipping Sauce
Serves 4
by Adelaide
Serving Easter lamb chops with this dipping sauce instead of mint jelly is a delicious decision. My sister gave me the idea for this dip and I immediately thought it would be ideal served with grilled meat – the heat of the lamb will slightly melt the feta cheese, making the dip even creamer and inciting the herbs.
See Adelaide’s full Easter menu here.
Ingredients
10 ounces whole-fat Greek yogurt
1 tablespoon extra virgin olive oil
Juice of 1 lemon
4 ounces Greek feta, crumbled
3 tablespoons basil leaves, chopped
2 tablespoons parsley, chopped
3 tablespoons mint leaves, chopped
2 tablespoons dill, chopped
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Dill, for garnish
Whisk the yogurt, olive oil and lemon juice together. Add the remaining ingredients, stir to combine and taste for seasoning.
Place in a small serving dish and whisk with a fork if any liquid rises to the top. Serve alongside the lamb chops for dipping and garnish with dill.
