Categories: Meals
Ingredients
- 1 large cucumber, halved lengthwise, seeded and thinly sliced
- Kosher salt and black pepper
- 1/2 cup olive oil
- 1 small onion, roughly chopped
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 bunch cilantro, leaves finely chopped and stems roughly chopped
- 1 lb. large carrots, sliced 1/2 inch thick
- 1 tbsp. red wine vinegar
- 1 garlic clove, minced
- 1/2 jalapeno, minced
- 4 lamb shoulder chops
Directions
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Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
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Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander, and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute. Season with 1 tsp salt and black pepper; cover to keep warm.
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Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tbsp. olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
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Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tbsp. olive oil. Cook the lamb chops two at a time, turning once, until browned, 6-7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.