Cold Cucumber Soup with Rice-and- Lamb Salad

Name: Cold Cucumber Soup with Rice-and- Lamb Salad
Total time: 2 h 45 min
Yield: Six servings
Cuisine: mediterranean
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

By Molly O'Neill

Total Time: 2 hours 45 minutes, plus chill time
Rating: (0)
Comments: Read comments

Featured in: A Day for Puree

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Ingredients

Yield:Six servings

For the Lamb

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

For the Soup

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

For the Lamb Salad

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.