Cucumber Leek Sauce

Yield:  2 servings

Ingredients

• 2 cucumbers
• 1 tablespoon Slurry
• Juice of half a lime
• 2 tablespoons of white wine
• pinch of salt
• 1 teaspoon of finely chopped fresh dill
• 1 teaspoon of finely chopped flat leaf parsely
• 2 teaspoons of finely chopped wild leeks, green part only.
• ½ tablespoon of butter

Directions

1. Cut the cleaned cucumbers in halve and seed them, leaving the skin on.  Run the cucumbers through a juicer.  If you don’t have a juicer, shred the cucumbers into fine pieces and wrap them up in cheese cloth.  Tie the cheesecloth around a wooden spoon and rest the package over a bowl to drain.
2. Pour the juice in a small skillet and whisk over medium heat until it just starts to bubble.  Slowly add the slurry stirring continuously until it reaches desired consistency.
3. Whisk in the fresh lime juice and white wine.  Remove the skillet from the heat and add the fresh herbs and leeks.  Stir gently.  Add the butter and whisk gently until it has been fully incorporated.
4. Serve over grilled lamb chops.