Entree

4 Tbsp. cream cheese (or optionally use chive cream cheese)
3 tsp. salad burnet, loosely chopped (optionally add a tsp of fresh dill & chives)
½ English cucumber
8 slices white bread

In a small bowl, mix together the cream cheese and salad burnet (and other optional herbs). Set aside.

Use a potato peeler to peel the skin on the cucumber, leaving alternating rows of unpeeled sections, and cut into very thin circular slices.

Spread 1 tablespoon of herbed cream cheese on each of 4 slices of bread. Top each slice with approximately 12 cucumber wheels, overlapping them where necessary. Top each sandwich with a second slice of bread, trim the crust off the sandwiches, then cut each diagonally in half to form two triangle-shaped wedges.

Adapted from a recipe created by Jackie James of London Tea Room in STL as published by Sauce Magazine

Image from [recipes all toasty]

MARINADE:
3 cups extra virgin olive oil
Juice from, 6 lemons
Lemon zest from, 2 lemons, finely grated,
3 tablespoons finely chopped fresh mint,
4 tablespoons chopped salad burnet
Salt and pepper, to taste

FOR LAMB:
1/2 marinade recipe (above),
1 tablespoon finely chopped fresh dill,
12 lamb chops

Combine ingredients for dressing/marinade. Add dill to remaining half and marinate chops in this for at least one hour, preferably overnight.

Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops till done, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes before serving.

Serve with salad. Recipe by [Arabic Bites]