Lamb Chops with Carrot Puree and Cucumber Salad

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
  2. 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.
  3. 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.
  4. 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.
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