LAMB CHOPS WITH CARROT PUREE AND CUCUMBER SALAD

Lamb Chops with Carrot Puree and Cucumber Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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, Fat 48 grams, SaturatedFat 13 grams, Cholesterol 119 milligrams, Sodium 692 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams