Cold Cucumber Soup with Rice-and- Lamb Salad

Ingredients

FOR THE LAMB

• 1 ½ pounds boned leg of lamb

• ½ cup cider vinegar

• ¼ cup chopped fresh parsley

• ½ cup chopped fresh cilantro

• ¼ cup olive oil

• ½ teaspoon hot sauce

• 1 tablespoon black peppercorns

• ½ teaspoon honey

• 1 tablespoon soy sauce

• 2 teaspoons fresh ginger, peeled and coarsely chopped

FOR THE SOUP

• 6 cucumbers, peeled, seeded and coarsely chopped

• 2 cloves garlic

• 1 scallion

• 1 cup almonds, blanched and peeled

• 1 teaspoon chopped fresh chili pepper

• ¼ cup chopped fresh cilantro

• 1 teaspoon coriander seeds

• ½ 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

FOR THE LAMB SALAD

• 1 tablespoon cider vinegar

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon Dijon-style mustard

• ¼ teaspoon ground ginger

• 1 teaspoon sesame oil

• 2 tablespoons vegetable oil

• 3 cups julienned cold lamb

• 2 cups cooked, cold basmati rice

• ¼ cup unsalted pistachios, shelled

• 2 tablespoons minced dried apricots

• 3 tablespoons minced fresh Italian parsley