Stocks & Sauces

Minted yoghurt

Cooling yoghurt with a little lift from grated garlic, salt, lemon, olive oil, and plenty of chopped, fresh mint. With distinctly Mediterranean roots, specifically countries on the Eastern edge, this is the perfect dip, dressing or sauce to adorn a table alongside grilled meats & fish, salads, breads and rice.

Suggested cuts: Spatchcock Chicken, Mutton Chops, Lamb Koftas, Butterflied Leg of Lamb.

Minted yoghurt

Minted yoghurt

Recipe by


  • 300g Greek-style natural yoghurt

  • 1 clove of garlic, finely grated

  • ½ a bunch of fresh mint, leaves picked from the stalks and then chopped

  • juice of ½ an unwaxed lemon

  • a pinch of Aleppo pepper flakes

  • 1 tbsp extra virgin olive oil


  • Place the grated garlic in a bowl and season well with sea salt. Leave to sit for 5 minutes, and then add the yoghurt, mint, lemon juice, and a tablespoon of olive oil. Mix well and then sprinkle over the Aleppo pepper flakes.