Quick Look at this Simple Sauce for Lamb
- Ready In: 5 minutes!
- Serves: 12
- Main Ingredients: plain Greek yogurt, fresh mint, garlic, sour cream, lemon juice, and lemon zest
- Dietary Info: gluten-free
- Equipment: small food processor
- Best For: serving with any cut of lamb, like grilled leg of lamb or smoked lamb chops.
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Greek yogurt – option to use a plain dairy-free alternative yogurt, if needed.
- Sour Cream – this can also be substituted with a store-bought dairy free sour cream or our homemade dairy free sour cream.
- Lemon Juice + Lemon Zest – this touch of acidity helps to amplify all the natural flavors!
How To Make Lamb Sauce
Step 1 – Put all of the ingredients in a small food processor.
Step 2 – Blend until smooth. Taste and adjust any flavors, as desired.
Meal Prep Tip
Easily mix up this super easy sauce ahead of time and store in an airtight container in the fridge for up to 3 days.
Step 3 – Serve with your favorite lamb recipe or store in the fridge for later.
Best Ways To Serve Lamb Sauce
This creamy and flavorful sauce can be enjoyed with any cut of lamb, no matter how it is cooked. Our favorite lamb recipes are our ultimate roasted leg of lamb, herby garlic rack of lamb, and garlic herb lamb chops!
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Ingredients
- ½ cup plain Greek yogurt
- ⅓ cup fresh mint leaves, minced and loosely packed
- 2 tablespoons sour cream, regular or dairy-free sour cream
- 3 teaspoons garlic, minced
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest, finely grated
- ½ teaspoon kosher salt, more if desired
- ⅛ teaspoon ground black pepper
Instructions
- Combine: In a food processor or wide mouth mason jar (or other container suitable for using with an immersion blender), add ½ cup plain Greek yogurt, ⅓ cup fresh mint leaves, 2 tablespoons sour cream, 3 teaspoons garlic, 2 teaspoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Blend until smooth.
- Taste: Adjust any seasonings, as desired.
- Serve: Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Dairy-Free: use a plain, unsweetened dairy-free yogurt in place of the plain Greek yogurt and use a dairy-free sour cream.
- Yield: about 3/4 of a cup.
Tom says
Made this mint lamb sauce for Easter and it totally made the meal — fresh, creamy, and so good with every bite of lamb.
Carolyn Hartmann says
Delightful recipe with lamb kabobs and more.
Maureen Hosey says
Good morning!
I love your site and recipes!
Just want to let you know on the recipe page for Ultimate Leg of Lamb, the link at the bottom of the page for Lamb Sauce goes to Roasted Garlic, not the sauce.
I am making the lamb/sauce and the Ultimate Baked French Toast Christmas Day!
Erin says
Good morning, Maureen! So glad you are enjoying the recipes and thanks for the heads up – I will go edit that right now – thanks!!