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

1. Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.

2. 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.

3. 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.

4. 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.

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