Lamb Down & Tzatziki

May 14, 2011

Not life, but good life, is to be chiefly valued.
~Socrates

Tomorrow, another young ruminant bites the dust. A whole roasted spring lamb with Greek fixings, including tzatziki, awaits. Having been assured that this spring sacrifice was not lured from a local childrens’ petting zoo with rodent pellets, I will sleep soundly tonight. Mary’s little lamb, on the other hand, is sleeping fleeceless with the fishes…only to be almost miraculously resurrected over glowing coals.

Cucumbers (Cucumis sativus) are cultivated creeping vines from the gourd family which bear cylindrical fruit. With south Asian origins dating back some 10,000 years, several different cucumber cultivars have emerged over time. English cucumbers have thin, tender, edible skins and a relative lack of seeds which lends sweetness.

Tzatziki (τζατζίκι) is the omnipresent and ever versatile Grecian meze, served as a dip, soup, sauce or salad. Common to Mediterranean cuisines, this delicate yet tangy mingling of cucumber, yogurt, garlic, lemon and mint often graces gyros, souvlaki, vegetables, and grilled or roasted meats, to name a few. Offer when cool as a cucumber.

TZATZIKI

1 English cucumber, peeled and diced
Sea salt

2 C Greek yogurt (yiaourti)
Juice and zest of 2 lemons
3 plump garlic cloves, peeled, smashed and finely minced
Freshly ground black pepper
Sea salt
1/2 C fresh mint leaves, cut into ribbons

Salt the cucumber and place over a wire mesh strainer positioned over a bowl. Set aside to drain for 2 hours or so.

Meanwhile, in another bowl, combine the yogurt, lemon juice and zest, garlic, black pepper, another pinch of salt, and fresh mint chiffonade.

Squeeze out the excess moisture from the cucumbers and add to the yogurt mixture. Stir well to combine. Allow to rest in refrigerator for at least two hours before serving so the flavors can marry.

Pourboire: you may also wish to drain the yogurt overnight through a cheesecloth or muslin bag suspended over a bowl. Discard the liquid in the bowl and use the thickened result. This step is mandatory should Greek yogurt be unavailable.

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