Lamb Chops with Carrot Puree and Cucumber Salad

Name: Lamb Chops with Carrot Puree and Cucumber Salad
Ingredients: 1 large cucumber, halved lengthwise, seeded and thinly sliced; Kosher salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; 1 small onion, roughly chopped; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1 bunch cilantro, leaves finely chopped and stems roughly chopped; 1 pound large carrots, sliced 1/2 inch thick; 1 tablespoon red wine vinegar; 1 clove garlic, minced; 1/2 jalapeno pepper, minced (remove seeds for less heat); 4 lamb shoulder chops (1/2 inch thick; about 6 ounces each)