Pages

Wednesday, March 25, 2015

Greek Salad With Lamb Steaks and Herbed Yogurt Dressing

¾ teaspoon ground mustard. ½ teaspoon ground fennel seed. 1¼ teaspoon chopped fresh rosemary leaves. 2/3 cup Greek yogurt. Juice of 2 lemons.


READ THE ORIGINAL POST AT www.stltoday.com