A little something to go with those lamb chops! The perfect combination.
When I started making this I began with Ina Garten’s recipe. All her recipes work, you can always count on her! I used here recipe for ages, until I felt comfortable going out on my own and making it up as I went along. In the photo above, I winged it. I suggest using Ina’s recipe as a starting place.
I used more cucumber, goat yogurt and skipped the sour cream. I was making it without cow’s milk for the family. By the way, goat yogurt goes well with the lamb. For instructions on straining the yogurt see here.
Tzatziki
adapted from Ina Garten’s Barefoot Contessa Parties
makes 5 cups
- 4 cups plain yogurt
- 2 cucumbers, unpeeled if English (hothouse) variety & seeded
- 2 Tbsp kosher salt
- 1 cup sour cream
- 2 Tbsp white wine vinegar
- 1/4 cup fresh squeezed lemon juice
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 Tbsp minced fresh dill
- 1/4 tsp fresh ground pepper
Strain the yogurt in a cheesecloth lined sieve set over another bowl. Grate the cucumber and toss with salt. Place it in a sieve also, no cheese cloth required. Place both in a cool place for 3-4 hours so the excess liquid will drain off. This is an important step. However, if you are in a hurry, you can make it without this step. It will be runny, but will still taste great.
Transfer yogurt to a mixing bowl. Squeeze cucumbers to get all the water out. Add the cucumbers along with remaining ingredients, stir, season to taste and serve immediately or refrigerate for flavors to blend. Drizzle with extra virgin olive oil before serving.
goes well with
pita or naan bread
lamb chops
greek salad
{ 3 comments… read them below or add one }
Never really tried any of Ina Garten’s recipes but everyone speaks highly of her. Will try with greek-style yogurt so I don’t have to strain.
About Ina, true that! Tzatziki rocks. It makes everything taste good.
Jude, I find her recipes a great starting point.
Leela, It sure does!