CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD

Cumin-Rubbed Lamb Chops With Cucumber Salad image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

About 1 1/2 pounds cucumbers, peeled and thinly sliced
Salt
1/2 cup coarsely chopped mint leaves
2 lemons
4 shoulder or leg lamb chops, or 12 rib or loin chops, about 2 pounds
Black pepper to taste
1 tablespoon cumin, preferably freshly ground

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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 4 grams