This is a wonderful recipe for a late summer get-together. When there is a glut of cucumbers and lamb, could be argued, is at its best after grazing herb rich pastures all Spring and Summer long.
There's so much in this recipe that can be made ahead of time. The lamb can gently cook away while you focus on other hosting tasks.
Once the lamb is soft and tender, the glazing can commence, then all that's left is a quick tumble with the cucumbers and herbs.
Any leftovers are ideal for lunch with flatbreads the next day.