Cumin-Rubbed Lamb Chops With Cucumber Salad

1. 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.

2. 2

   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.

3. 3

   When fire is hot, press cucumbers to extract as much liquid as possible.

4. 4

   Toss them with mint and juice of one lemon.

5. 5

   Rub lamb chops with salt, pepper and cumin, and grill about 3 minutes a side for rare, turning once.

6. 6

   Serve each lamb chop on a bed of cucumber salad.

7. 7

   Quarter remaining lemon, and serve it to squeeze over lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.