Asian Appetizers

Dipping Sauce for a lamb chop appetizer?
I am planning to serve individual chops cut from a racks of lamb as an appatizer for Easter dinner. Can anyone come up with a recipe suggestion for a dipping sauce that might go well with the individual chops, maybe an Asian or mustard base dipping sauce?
I have a couple of ideas. First, I agree with the Tzatziki Sauce. It is wonderful on lamb. My recipe is a little different. It is important that if you cannot find authentic Greek yogurt, that you drain your yogurt very well before using, getting as much of the water out as possible. You can just put it in a strainer over a large bowl in the refrigerator for a few hours or preferably over night, making sure the bottom of the strainer does not touch the liquid in the bowl. The other thing is try to find the English cucumber (usually wrapped in cellophane in the produce section), as it is seedless.
Once you have peeled and grated your cucumber, salt it slightly to sweat out the juices, and squeeze out as much moisture as possible before combining it with the yogurt.
2 cups Greek yoghurt (or regular plain drained)
2 cloves crushed garlic
1/2 teaspoon salt 1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber – peeled, seeded and
shredded
DIRECTIONS:
1. Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.
2. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.
It is very important that this is chilled to allow the flavors to blend.
(You may also add a little dill if you like).
Have a Happy Easter!
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