Tzatziki Sauce For Lamb
Texture note: This recipe makes a smoother tzatziki than traditional hand-grated versions. For a chunkier sauce, pulse briefly or fold in finely chopped cucumber after blending.
Servings: 6 servings
Ingredients
- 2 scallions roughly chopped
- 1 garlic clove roughly chopped
- 1 medium cucumber peeled, seeded & chopped (about 1 cup)
- ½ cup plain Greek yogurt
- 3 tablespoons fresh mint leaves
- 1 tablespoon olive oil extra virgin
- 1 teaspoon lemon zest chopped
- 1 tablespoon fresh lemon juice
- salt & pepper to taste
Instructions
Prep the Vegetables
- Roughly chop the scallions and garlic. Peel the cucumber, cut it in half lengthwise, scrape out the seeds, and chop it into chunks.
Remove Excess Moisture from the Cucumber
- Place the chopped cucumber on paper towels or a clean kitchen towel and press lightly to blot away excess water. This helps keep the tzatziki thicker and creamier.
Load the Processor
- Add the scallions, garlic, cucumber, Greek yogurt, mint leaves, olive oil, lemon zest, and lemon juice to a food processor or blender.
- Season with a small pinch of salt and a few grinds of black pepper.
Pulse First, Then Blend
- Pulse a few times to break everything down evenly. Then blend just until the sauce is mostly smooth and creamy.
- Stop and scrape down the sides if needed. Do not over-process, or the cucumber can release too much water.
Taste and Adjust
- Taste the tzatziki and adjust with more salt and pepper if needed. If you want a brighter flavor, add a little more lemon juice.
Chill Before Serving
- Transfer the sauce to a bowl or storage container, cover, and refrigerate for at least 30 minutes if you have time. This allows the flavors to come together.
Serve
- Serve cold with lamb, chicken, vegetables, pita, or anywhere you want a cool, tangy, creamy sauce.