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Add a photoServings: 2
Ingredients
- 2 x Cucumbers
- 1 Tbsp. Slurry - (15ml)
- 1 x juice of half a lime
- 2 Tbsp. white wine - (30ml)
- 1 pch salt
- 1 tsp finely minced fresh dill (5ml)
- 1 tsp finely minced flat leaf parsley - (5ml)
- 2 tsp finely minced wild leeks, green part only - (10ml)
- 1/2 Tbsp. butter - (7.5ml)
Directions
- Cut the cucumbers in halve and seed them, leaving the skin on. Run the cucumbers through a juicer. If you do not have a juicer, shred the cucumbers into fine pcs and wrap them up in cheese cloth. Tie the cheesecloth around a wooden spoon and rest the package over a bowl to drain.
- Pour the juice in a small skillet and whisk over medium heat till it just starts to bubble. Slowly add in the slurry stirring continuously till it reaches desired consistency.
- Whisk in the fresh lime juice and white wine. Remove the skillet from the heat and add in the fresh herbs and leeks. Stir gently. Add in the butter and whisk gently till it has been fully incorporated.
- Serve over grilled lamb chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 2 servings | |
| Calories 56 | |
| Calories from Fat 27 | 48% |
| Total Fat 3.12g | 4% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 102mg | 4% |
| Potassium 219mg | 6% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.15g | 1% |
| Protein 0.93g | 1% |
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