For the sauce put in blender with garlic, onion, cilantro, parsley, very finely cut peel of half a lemon (without the white part), the juice of half a lemon, 50 ml of olive oil, a teaspoon of sugar, a little salt and freshly ground black pepper. Grind to puree pulp.

Herbal blend mixed with yogurt, is smooth, and you can leave "pattern".

This recipe is for lamb, namely chicken on the bone. I usually clean the ribs, but this time I left them alone as the meat on the ribs was a lot and not too greasy. Chops season with salt and pepper. Clove of garlic (can not clear) to crush. The rest of the olive oil to heat in a frying pan, add the rosemary, garlic and meatballs on quite a high heat fry until cooked.

Make sure that the garlic does not burn, otherwise the dish will taste bitter if it is too rosy, it can easily be removed from the pan, your oil smell it already gave. Meat it is also important not to overcook, as it will lose its juiciness.