1/4 cup finely minced wax or Anaheim pepper
1/4 cup extra-virgin olive oil
1 1/2 cups labneh, or Greek-style yogurt
In a small bowl, stir together the peppers, oil, and a big pinch of salt. Spread the labneh onto a small plate or shallow bowl, creating a slight indentation in the center. Spoon the relish into the indentation. Serve as a condiment for the lamb.
SERVINGS: 6-8 (about 1 1/2 cups)