Cumin-Rubbed Lamb Chops With Cucumber Salad

Ingredients

• About 1 1/2 pounds cucumbers, peeled and thinly sliced
• Salt
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    885 calories; 78 grams fat; 34 grams saturated fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 34 grams protein; 172 milligrams cholesterol; 256 milligrams sodium

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

Preparation

1. 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.
2. 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.
3. Serve each lamb chop on a bed of cucumber salad. Quarter remaining lemon, and serve it to squeeze over lamb.