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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Herb Encrusted Lamb Steak

Herb Encrusted Lamb Steak

This will make you feel you are in the greek countryside under an olive tree. Lamb has an earthy rich flavor that is cut a bit when you ad the sweet acidic yogurt mixture.

Prepared with Dannon Greek


  • 4 lamb steaks 1" thick (1 per person, center cut sliced from lamb leg)
  • 4 cloves of garlic, chopped
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 1/4 cups Oikos® Greek Plain Yogurt, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fresh mint, chopped
  • 1 English cucumber peeled and grated on largest holes of grater.
  • 1/2 teaspoon celery salt
  • 1/2 6 ounce jar of roasted red peppers, drained and chopped


  1. In a small bowl combine garlic, rosemary, salt and pepper and 1/4 cup yogurt.
  2. Rub lamb steaks with seasoning and marinade for 20 minutes.
  3. Place lamb steaks on a hot grill and cook for about 5 minutes on each side (for medium-rare, 10 minutes on each side for well done).
  4. In a small bowl, combine remaining yogurt, salt, pepper, mint, cucumber, celery salt and roasted red peppers. Fold together.
  5. Serve lamb and garnish with yogurt sauce.


4 servings