My inspiration for this recipe, World Cup Cucumber & Lamb Sosatie served with Cucumber Cilantro Relish on a bed of Cucumbers and Dried Apricots, comes from two sources. One, Chef Marco Pierre White who teaches one to keep things simple when cooking. Two, from the fact that tomorrow is the beginning of the World Cup in South Africa! South African cuisine contains many BBQ'd meats including Sosatie which is a national dish of cooked lamb. I decided to add cucumbers to this dish as they perfectly balance the heaviness of the lamb--keeping this dish both light and simple. The lamb can be marinated or cooked in a Tikka Masala-like sauce (either made from scratch or a bottle of it bought at Whole Foods!)...this is also a nod to the Indian community in S. Africa and its influence on that country's cuisine.

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