Natural lamb cutlets with carrot puree and cucumber salad

Ingredients:

• 4 natural lamb shoulder cutlets (1 cm thick; approximately 170 g each)
• 1 large cucumber, halved lengthwise, seeded and thinly sliced
• 0.5 cups extra-virgin olive oil
• 1 small onion, coarsely chopped
• 0.5 tsp ground coriander
• 1/4 tsp ground turmeric
• 1 bunch of cilantro, leaves finely chopped, stems coarsely chopped
• 450 g large carrots, cut into 1 cm thick pieces.
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 jalapeño, finely chopped (remove seeds to reduce heat)

Preparation:

1. Place the cucumber pieces in a colander and sprinkle with salt and black pepper; stir. Let sit for 20 minutes to drain.
2. Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander, and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, cilantro stems, and carrots and bring to a boil. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes.
3. Transfer the vegetable mixture to a food processor and process until smooth, at least 1 minute. Season with 1 teaspoon of salt and a pinch of freshly ground black pepper; cover to keep the sauce warm.
4. Gently squeeze out excess water from the cucumbers and transfer them to a medium bowl. Stir in 2 tablespoons olive oil, vinegar, cilantro leaves, garlic, and jalapeño; season with pepper to taste.
5. Heat a large cast-iron skillet over high heat. Season the lamb cutlets with salt and black pepper; rub with the remaining 2 tablespoons olive oil. Cook the cutlets, two at a time, turning once, until golden brown, 6 to 7 minutes for medium-rare. Serve with carrot puree and cucumber salad.