Cold Cucumber Soup with Rice-and- Lamb Salad Recipe

Name: Cold Cucumber Soup with Rice-and- Lamb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boned leg of lamb; 1/2 cup cider vinegar; 1/4 cup chopped fresh parsley; 1/2 cup chopped fresh cilantro; 1/4 cup olive oil; 1/2 teaspoon hot sauce; 1 tablespoon black peppercorns; 1/2 teaspoon honey; 1 tablespoon soy sauce; 2 teaspoons fresh ginger, peeled and coarsely chopped; 6 cucumbers, peeled, seeded and coarsely chopped; 2 cloves garlic; 1 scallion; 1 cup almonds, blanched and peeled; 1 teaspoon chopped fresh chili pepper; 1/4 cup chopped fresh cilantro; 1 teaspoon coriander seeds; 1/2 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; 1 tablespoon cider vinegar; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon Dijon-style mustard; 1/4 teaspoon ground ginger

Servings: persons

1 1/2 pounds boned leg of lamb
1/2 cup cider vinegar
1/4 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon hot sauce
1 tablespoon black peppercorns
1/2 teaspoon honey
1 tablespoon soy sauce
2 teaspoons fresh ginger, peeled and coarsely chopped
6 cucumbers, peeled, seeded and coarsely chopped
2 cloves garlic
1 scallion
1 cup almonds, blanched and peeled
1 teaspoon chopped fresh chili pepper
1/4 cup chopped fresh cilantro
1 teaspoon coriander seeds
1/2 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
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon-style mustard
1/4 teaspoon ground ginger
1 teaspoon sesame oil
2 tablespoons vegetable oil
3 cups julienned cold lamb
2 cups cooked, cold basmati rice
1/4 cup unsalted pistachios, shelled
2 tablespoons minced dried apricots
3 tablespoons minced fresh Italian parsley

1
To make the lamb, bring it to room temperature.
2
Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly.
3
Refrigerate for 2 hours, turning frequently.
4
Grill over hot coals until medium rare and chill.
5
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.
6
place in a bowl and stir in the buttermilk, milk, pepper and onion.
7
Mince the remaining cucumber and stir into the soup.
8
Season to taste with salt and pepper and chill.
9
To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl.
10
Whisk in the sesame oil and then the vegetable oil.
11
Add the lamb, rice, pistachios and apricots and toss well.
12
Add the parsley and toss.
13
Chill.
14
Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.

3574

kcal

Calories

304

Fat

108

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: 1 1/2 pounds boned leg of lamb, 1/2 cup cider vinegar, 1/4 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, and more.

Yes, Cold Cucumber Soup with Rice-and- Lamb Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Cucumber Soup with Rice-and- Lamb Salad

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