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Cold Cucumber Soup with Rice-and- Lamb Salad

Ingredients

For the lamb:

  • 1 ½ pounds boned leg of lamb
  • ½ cup cider vinegar
  • ¼ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • ¼ cup olive oil
  • ½ teaspoon hot sauce
  • 1 tablespoon black peppercorns
  • ½ teaspoon honey
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, peeled and coarsely chopped

For the soup:

  • 6 cucumbers, peeled, seeded and coarsely chopped
  • 2 cloves garlic
  • 1 scallion
  • 1 cup almonds, blanched and peeled
  • 1 teaspoon chopped fresh chili pepper
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon coriander seeds
  • ½ cup fresh bread crumbs
  • 1 teaspoon lemon zest
  • 4 cups buttermilk
  • 2 cups milk
  • 1 yellow pepper, seeded and minced
  • 1 cup minced Bermuda onion
  • salt and freshly ground black pepper to taste
  • 2 tablespoons coarsely chopped fresh mint leaves, for garnish

For the lamb salad:

  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cups julienned cold lamb
  • 2 cups cooked, cold basmati rice
  • ¼ cup unsalted pistachios, shelled
  • 2 tablespoons minced dried apricots
  • 3 tablespoons minced fresh Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      944 calories; 46 grams fat; 12 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 91 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 42 grams protein; 91 milligrams cholesterol; 1420 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. To make the lamb, bring it to room temperature. Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly. Refrigerate for 2 hours, turning frequently. Grill over hot coals until medium rare and chill.
  2. To make the soup, puree 5 cucumbers, the garlic, scallion, almonds, chili pepper, cilantro, coriander seeds, bread crumbs and lemon zest in a food processor in batches until smooth. place in a bowl and stir in the buttermilk, milk, pepper and onion. Mince the remaining cucumber and stir into the soup. Season to taste with salt and pepper and chill.
  3. To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl. Whisk in the sesame oil and then the vegetable oil. Add the lamb, rice, pistachios and apricots and toss well. Add the parsley and toss. Chill.
  4. Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.

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