Lamb:
- 2 tablespoons olive oil
- 1/3 cup light soy sauce
- 1/2 cup dry white wine (as tolerated)
- 1/2 teaspoon chopped garlic (as tolerated)
- 1 teaspoon dried oregano
- 6 large loin lamb chops, visible fat removed
- 1 cups fine chopped seedless or English cucumber
- 2 tablespoons rice vinegar (as tolerated)
- 1 tablespoons olive oil
- 2 tablespoons fresh chopped dill or 2 teaspoon dried dill
- 1/4 teaspoon salt, or to taste
- Make the marinade: combine oil, soy sauce, wine, garlic (if using), and oregano in a small bowl and whisk well.
- Arrange the lamb chops in a glass or ceramic dish and pour the marinade over the lamb chops and turn the chops to coat.
- Cover the dish with plastic wrap and chill, turning two or three times for 4 hours up to two days
- Make relish: Combine all the relish ingredients in a glass or ceramic bowl and toss well
- Heat grill to medium high. Cook the lamb about 5 minutes per side for medium rare
- Serve chops hot with cucumber relish on the side.
Serves 6