- 1/2 seedless cucumber, grated
- 1 cup plain low-fat Greek yogurt
- 2 teaspoons chopped dill
- 1/2 teaspoon finely grated lemon zest
- 1 garlic clove, minced
- Greek-Style Leg of Lamb
- In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry. In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt. Serve with the lamb.
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