There’s no real recipe for this dish. This is because it’s a simple series of steps and all you need to know are the ingredients.
Here the are:
Heat your olive oil in a non-stick pan. When it’s hot, sear the lamb on each side, together with the sliced fresh garlic (or whole dried garlic pieces) and mint leaves.
As soon as it’s seared well, add the white wine and let it reduce. Then, the butter. Once the butter has been absorbed, your lamb should be ready. I don’t like my lamb rare, so usually chuck it in the oven for an extra 10 minutes of heat.
A great side for this lamb is black, wild rice. Crunchy and fragrant, as soon as it’s cooked, slide it in the lamb juices and sautée it to get every last drop of flavour.
And of course the yoghurt. Greek yoghurt, salt, oil, pepper and, if you really like mint, shredded leaves.