Greek yoghurt recipe

darren-j1, May 22, 1:22am
sort of a turkish recipe please. with either lamb or chicken. im trying new meals :)

davidt4, May 22, 1:26am
Here's a really delicious recipe from George Calombaris, who demonstrated it in Australian Masterchef.You can buy mastic through TM, but it can be left out if necessary.

Lamb Shanks with Honey and Mastic

Serves 4

750g Greek natural yoghurt, strained overnight
4 lamb shanks, trimmed
Salt & freshly ground black pepper
Olive oil
¼ cup white wine
1 1/2 cups chicken stock
2 French shallots, peeled, thinly sliced
2 whole garlic cloves
6 sprigs thyme
1 lemon, rind peeled into strips, halved
5 beads mastic
2 tab honey
Extra virgin olive oil
Young sprigs flat leaf parsley, to serve

1. Spoon the yoghurt into a fine meshed sieve and place over a bowl. Cover and refrigerate overnight to allow excess liquid to drain from the yoghurt.
 2. Preheat oven 160 degrees C . Heat a large deep ovenproof frying pan over high heat until hot. Season shanks well with salt and pepper. Cover the base of the pan with oil and cook shanks, in two batches, for 5 minutes, turning until golden all over. Return all shanks to pan and deglaze the pan with the wine. Pour in the chicken stock. Remove pan from the heat.
3. Spoon the yoghurt over the lamb to cover. Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey. Place a cartouche on the surface of the lamb and cover with a light fitting lid. Transfer to the oven and cook for 4 hours.
Remove the lid, cartouche and sprigs of thyme. Carefully transfer the lamb to a warm 
serving platter and spoon over some of the thick yoghurt top. Strain the juices into a saucepan and bring to simmer over medium heat. Squeeze in the juice from half lemon.
Remove from heat, insert a stick blender into the sauce and while blending add 2-3 tbs extra virgin olive oil. Taste and season with salt and pepper. Pour the sauce over the lamb, scatter with parsley and serve.

darren-j1, May 22, 3:09am
cheers :)

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