Serve tangy Yogurt Sauce when introducing lamb to picky eaters.
Makes 1 1/2 cups
1 cup Greek yogurt
1/3 cup loosely packed fresh mint leaves, finely chopped
1/4 cup sour cream
1 garlic clove, pressed
1 tablespoon fresh lemon juice
1 medium cucumber, peeled, seeded, and chopped
1 teaspoon kosher salt
Stir together yogurt, mint, sour cream, garlic, lemon juice, cucumber, and salt. Serve immediately or chilled. Refrigerate up to 2 days.