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Made this specifically for my other half who does appreciate mint (much more than I do, for sure!) ~ Served it with Peter J's Moroccan Lamb Backstrap! Thanks for sharing your quick & easy recipe!
We like yoghurt and mint sauce and I tried this recipe because it was a suggested side dish for Moroccan Lamb Backstrap. I used lactose free yoghurt and cream but otherwise kept to the recipe. We all enjoyed the creaminess and wonderful flavours. Thank you Missy Wombat
Wonderful combination of flavours that I served along with lamb backstrap and a light salad. I used greek yoghurt and one teaspoon of dried coriander because I didn't have fresh. That quantity of dried was a good substitution although I wish I had fresh because it would have added just that touch of extra colour and flavour.
A variation on tzatziki: similar but different. Creamier because of the use of yoghurt AND cream. I used my favourite creamy Greek yoghurt and a fat-reduced (but still very creamy) cream, finely chopped Lebanese cucumbers (unpeeled) and 3 cloves of garlic. The coriander and the touch of mint flavouring blended beautifully. I used this over a tin of red salmon (drained) and 1 avocado (sliced). Just delicious. Very refreshing and superbly flavoursome. It went SO beautifully with both the avocado and the salmon, but would be a delicious over any salad vegetables. Thank you for sharing this delightful summer recipe, Missy Wombat. I shall be using it often!