1/4 cup peeled and grated cucumber
1/2 teaspoon sea salt
1 1/2 cups plain yogurt
(whole yogurt drained through a sieve is the
answer for a great sauce)
Juice of 1/2 lemon
1/2 teaspoon crushed garlic
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley

In a good-sized bowl, toss the cucumber with salt and let sit for 10 minutes. Put cucumber into a strainer and press gently with your fingers to rid of excess moisture. Put cucumber back into a dry bowl. Add yogurt, lemon juice, garlic, oil, dill and parsley, and whisk until blended.

One serving suggestion is to wrap the lamb and yogurt sauce into a warm grilled pita, but the cucumber, arugula and tomato salad on page 16, made with vine- and sun-ripened vegetables straight from the CSA box or farmers’ market, makes it even more perfect.