Best Lamb Chops With Carrot Puree And Cucumber Salad Recipes

LAMB SALAD WITH CUCUMBER AND MINT

Steps:

• Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
• Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
• Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
• Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.

CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD

Steps:

• Put the cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, preheat a grill or broiler; put the rack about 4 inches from the heat source.
• When the fire is hot, press the cucumbers to extract as much liquid as possible and toss them with the mint and the juice of one of the lemons. Rub the lamb chops with salt, pepper, and cumin and grill for about 3 minutes per side for rare, turning once.
• Serve each of the lamb chops on a bed of the cucumber salad. Quarter the remaining lemon and serve it to squeeze over the lamb.

CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD

Steps:

• Place cucumber slices in a colander, and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, start a charcoal or wood fire or preheat a gas grill (or the broiler); rack should be about 4 inches from heat source.
• When fire is hot, press cucumbers to extract as much liquid as possible. Toss them with mint and juice of one lemon. Rub lamb chops with salt, pepper and cumin, and grill about 3 minutes a side for rare, turning once.
• Serve each lamb chop on a bed of cucumber salad. Quarter remaining lemon, and serve it to squeeze over lamb.

MOROCCAN STYLE LAMB AND CARROTS WITH CHICKPEA PURéE

Steps:

• Roast lamb chops and carrots:
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Whisk together oil, spices, and 1 teaspoon salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
• Meanwhile, make chickpea purée:
• With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 teaspoon salt and purée. With motor running, slowly add oil and blend until smooth.
• Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.