TL/DR – Sage Garlic Lamb with Feta Yogurt Sauce! So easy. Brown lamb, drain fat, add tons of sage, garlic, stewed tomatoes, beef stock, simmer ten minutes, make the easiest sauce ever, your guests will love this. –
It’s the last day of July, 2020. If you’re reading this post at any point in the future years, you’ll remember that this was the summer of Covid 19. (Hopefully the only summer of Covid 19?) Lots of us planted herbs and veggies that we wouldn’t have normally planted during our horrible spring of Covid 19. I typically plant lots of things, but this year I grew sage for the first time. I did not realize what a prolific mamma jamma sage is!!! Yikes. Here is one very easy and delicious way to use use it up: Sage Garlic Lamb with Feta Yogurt Sauce.
This is a truly easy weeknight meal. Finely mince a very generous handful or two of fresh sage and two sturdy cloves of garlic. Brown the lamb well, and drain the fat. Lamb is very fatty. Leave ideally only 1 – 2 tablespoons of fat in the skillet. Add the sage and garlic and allow to cook for a couple of minutes. Then add a can of stewed tomatoes, chopped, cover and simmer for about 10 minutes. Season. It’s that easy.
As the lamb simmers, combine plain Greek yogurt, feta, lemon juice, fresh parsley, garlic and some salt and pepper in a small food processor and make a simple sauce. Once the lamb is finished, spoon it into bowls and serve with warm naan bread and a few teaspoons of the feta yogurt sauce. Amazing.
If lamb isn’t your jam, (see what I did there?) then try this with ground beef. For more ways to use your abundance of fresh sage, try Buttermilk Sage Chicken.
Sage Garlic Lamb with Feta Yogurt Sauce
This delicious and quick weeknight meal uses ground lamb with fresh sage, fresh garlic, stewed tomatoes and beef broth. Serve with warm naan bread and a simple feta yogurt sauce.
Ingredients
- For the lamb:
- 1 T extra virgin olive oil
- 1 lb. ground lamb
- 1/4 c sage, finely minced
- 2 medium cloves garlic, finely minced
- 1 14.5 oz can stewed tomatoes, chopped, with juices
- 1/2 c beef stock
- 1/2 t kosher salt
- 1/4 t ground black pepper
- For the sauce:
- 1/2 c crumbled feta cheese
- 1/2 c plain greek yogurt
- 1/2 c fresh Italian parsley leaves, packed
- 1 small clove garlic, chopped roughly
- 2 T lemon juice
- 1/8 t kosher salt
- 1/8 t ground black pepper
- For serving:
- Warmed naan bread, either store bought or homemade.
Directions
- Step 1 Heat the olive oil in a large skillet on high heat until shimmering and very hot, but not smoking.
- Step 2 Add the ground lamb in small lumps. Lower the heat to medium high.
- Step 3 Brown the lamb well on one side, then carefully flip each lump over to brown on the other side. Increase the heat to high if browning isn’t occurring on the second side.
- Step 4 Drain most of the fat from the pan by using paper towels or paper napkins and tongs, or by your best practice method. Ideally only 1 – 2 tablespoons of fat should remain.
- Step 5 Lower the heat to medium and add the sage and garlic. Allow to cook for about a minute, stirring constantly.
- Step 6 Add the chopped stewed tomatoes with their juices and the the beef broth. Stir well, cover, lower heat to low and simmer for 10 minutes.
- Step 7 As the lamb mixture simmers, combine the sauce ingredients into a small food processor and process until smooth. Pour into a small bowl and set aside.
- Step 8 Once the lamb is finished simmering, season it with the 1/2 t kosher salt and 1/4 pepper, taste and adjust seasoning if necessary.
- Step 9 Serve the lamb mixture in bowls with several teaspoons of the feta yogurt sauce on top accompanied by warm naan bread.
