Svetlana’s Recipes

Ingredients:

-1 medium English cucumber, chopped (about 8 ounces)
-1/8 teaspoon salt
-1 1/2 cups plain fat-free yogurt
-1 tablespoon fresh dill, chopped
-1 tablespoon dried oregano
-1/8 teaspoon ground red pepper
-1/8 teaspoon black pepper
-1 garlic clove, minced
-2 pounds boned leg of lamb
-2 (16 ounce) cans chicken broth
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-skewers

1. Place cucumber in a blender; process until smooth
2. Place cucumber in a sieve and sprinkle with 1/8 teaspoon salt; drain 1 hour
3. Combine cucumber, yogurt, dill, oregano, ground red pepper, black pepper and garlic in a small bowl; stir until well-blended
4. Trim fat from lamb and cut into 1-inch cubes
5. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan; bring to a boil and cook 2 minutes
6. Pour into fondue pot and simmer over medium flame
7. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached
8. Serve with yogurt sauce