Cumin-Rubbed Lamb Chops with Cucumber Salad

• About 1 1/2 pounds cucumbers, peeled and thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup coarsely chopped fresh mint
• 2 lemons
• 4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 pound)
• 1 tablespoon cumin, preferably freshly ground

1. Put the 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, preheat a grill or broiler; put the rack about 4 inches from the heat source.
3. When the fire is hot, press the cucumbers to extract as much liquid as possible and toss them with the mint and the juice of one of the lemons.
4. Rub the lamb chops with salt, pepper, and cumin and grill for about 3 minutes per side for rare, turning once.
5. Serve each of the lamb chops on a bed of the cucumber salad.
6. Quarter the remaining lemon and serve it to squeeze over the lamb.

cucumbers, salt, fresh mint, lemons, shoulder, cumin

Taken from www.epicurious.com/recipes/food/views/cumin-rubbed-lamb-chops-with-cucumber-salad-386702 (may not work)