P1040743My husband grew cucumbers this summer and we do eat a lot of grilled lamb chops so I made this wonderful sauce frequently. It’s easy, but takes time for the cucumber to drain and the yogurt-garlic flavors to marry. Start by grating a 3″ piece of cucumber. Press out as much liquid as you can and let it sit in a strainer for several hours. I put my grated cucumber in a small strainer and set it in a small mixing bowl. I lightly cover it and put it into the refrigerator until I’m ready to finish the sauce.


After grating the cucumber and setting it aside to drain, the next step is to stir together 3/4 cup of plain Greek-style yogurt, 2 minced garlic cloves, 1 Tbsp. of olive oil, 1/2 tsp. of salt, and 1/2 Tbsp. of white wine vinegar (or white vinegar). If you do not have fresh dill, then add a sprinkle of dried dill weed and stir it in. If using fresh dill, wait until later to add it. Place the mixture in the refrigerator for several hours.

At serving time, stir the drained cucumber and a sprig of chopped fresh dill into the sauce.

This tastes great mixed with feta or not. Serve as a dip for pita bread or a sauce for lamb. It’s all good.