Cumin-Rubbed Lamb Chops With Cucumber Salad

• About 1 1/2 pounds cucumbers, peeled and thinly sliced
• Salt
• 1/2 cup coarsely chopped mint leaves
• 2 lemons
• 4 shoulder or leg lamb chops, or 12 rib or loin chops, about 2 pounds
• Black pepper to taste
• 1 tablespoon cumin, preferably freshly ground

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. 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. When fire is hot, press cucumbers to extract as much liquid as possible.
4. Toss them with mint and juice of one lemon.
5. Rub lamb chops with salt, pepper and cumin, and grill about 3 minutes a side for rare, turning once.
6. Serve each lamb chop on a bed of cucumber salad.
7. Quarter remaining lemon, and serve it to squeeze over lamb.

cucumbers, salt, mint leaves, lemons, shoulder, black pepper, cumin

Taken from cooking.nytimes.com/recipes/6943 (may not work)