Persian Lamb Chops With Cucumber Salsa Persian Lamb Chops With Cucumber Salsa

Persian Lamb Chops With Cucumber Salsa | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

The bold flavour of lamb can stand up to a good dose of fragrant spice coating and is a good foil for this refreshing salsa.

  • Prep time 20 minutes
  • Total time 1 hour


Cucumber Salsa:


Lamb: In small bowl, stir together cardamom, coriander, cumin and salt. Brush lamb with 3 tbsp of the oil; rub all over with spice mixture. Let stand at room temperature for 30 minutes. (Make-ahead: Refrigerate overnight. Bring to room temperature before cooking.)

Cucumber Salsa: Meanwhile, in bowl, sprinkle shallot with 1/2 tsp of the salt; let stand for 5 minutes. In microwaveable bowl, microwave cranberries with 1/4 cup water on high, 45 seconds to 1 minute; let stand for 5 minutes to plump. Drain.

Add cranberries, cucumber, oil, mint, lemon juice, sumac and remaining salt to shallot mixture; stir to combine.  

To finish: In large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook half the lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Transfer to cutting board; tent with foil. Wipe pan clean; repeat with remaining oil and lamb. Top with salsa and serve with a side of steamed couscous.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 1 g
  • Sodium 645 mg
  • Sugars 3 g
  • Protein 19 g
  • Calories 353
  • Total fat 28 g
  • Potassium 307 mg
  • Cholesterol 48 mg
  • Saturated fat 8 g
  • Total carbohydrate 6 g


  • Iron 16
  • Folate 8
  • Calcium 4
  • Vitamin A 2
  • Vitamin C 5
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Lunch & Dinner

Persian Lamb Chops With Cucumber Salsa