Greek lamb with yogurt mint sauce from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 131) by Ina Garten

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Accompaniments: Tomatoes roasted with pesto; Couscous with toasted pine nuts

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Notes about this recipe

  • debbie_kcii31 on April 06, 2026

    Perfect lamb for Easter. I served it with mint peas and roasted potatoes. Wonderful meal.

  • pastaplease on March 30, 2026

    I make this often, comes out perfect every time. The mint sauce to go with is a must. Because I'm not good at grilling, I do this in the oven: 425 for about 15-20 min (for med rare), then I broil for a minute or so to crisp up the fat (eyeballing it). Excellent.

  • anya_sf on June 01, 2019

    I made 1/2 the lamb but the full amount of sauce. The lamb flared up on the grill (too much fat?), but still ended up good because I took it off sooner. We loved it.

  • julesamomof2 on August 19, 2017

    Delicious, one of our favorite Ina recipes. After a recent trip to Greece, we rushed home to make this one again!

  • Delys77 on May 05, 2015

    Pg. 131 As per usual with Ina this recipe was very easy and very well written. The marinade for the lamb was lovely and the yogurt sauce was just delicious. I would make it again as a great sub for tzatziki. I might cut back the garlic in the dip just a touch. Lamb wise I made a half recipe for the two of us and used just one rack. The weather wasn't cooperating so I browned the lamp in a cast iron pan for a 1 minute or so per side then into the oven in went to about 20 minutes at 425 on convection. It was a very big rack and this yielded something between rare and medium rare. Just delicious!

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