| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 large cucumber, halved lengthwise, seeded and thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 small onion, roughly chopped
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1 bunch cilantro, leaves finely chopped and stems roughly chopped
- 1 pound large carrots, sliced 1/2 inch thick
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 jalapeno pepper, minced (remove seeds for less heat)
- 4 lamb shoulder chops (1/2 inch thick; about 6 ounces each)
Instructions
- Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
- 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 teaspoon salt and a few grinds of pepper; cover to keep warm.
- Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
- Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.
Nutrition Facts
| Calories | 620 |
| Total Fat | 48 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 119 milligrams |
| Sodium | 692 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 7 grams |
Reviews
Only made the carrot puree. Flavor was good, but looser consistency than I like. When the carrots were tender there was still a lot of liquid. I wasn’t quick enough to cut back on the liquid when I started to puree them in the food processor, so they were looser than I liked. I would make again, but would strain all the liquid and add as needed. I would make again. Served as a side to veal chops.
The lamb and carrots are amazing in this. The cucumbers are very mediocre – not worth it, in my opinion. Making this for the second time in a week because we all loved it, just won’t be making the cucumbers again.
This was delicious! We made some of the same adjustments mentioned – cut the cilantro by half. We also thought the carrots were a touch salty, so would cut the salt to 3/4 tsp.
We really enjoyed this dinner. I did cut the cilantro in the cucumber salad by 1/2, and it was still a ton, but tasted good. Also grilled the chops instead of pan-fry, but that is personal preference. The carrot puree was delicious.
So tasty All the flavors worked great together. The lamb developed a nice crusty layer from the salt, pepper and high heat. The carrot purée added a really nice texture and the cucumber salad was refreshing.
This was excellent. My only WATCHOUT is that the recipe says “1 bunch” of cilantro. Our store bunches the cilantro in a larger bunch, same as the parsleys… if you use this size bunch, it’s WAY too much. This recipe should be adjusted to quantities like 1/4 cup, 1/2 cup, etc. I ended up adjusting it after I had chopped the entire bunch up… only then realizing, it was going to be WAY too much for each of the dishes. DELICIOUS though – all three pair amazingly well together. NICELY DONE!