Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad

Name: Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 28 grams cups loosely packed baby arugula leaves; 1 teaspoons freshly ground black pepper; 1 blood orange, peeled, segmented, and seeded; 0 Juice of 1 blood orange (about; 3 Tbsps canola oil; 1 Tbsp mild-roast coffee, finely ground; 3 sprigs fresh thyme; 2 garlic cloves, peeled and smashed with back of knife; 1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices; 2 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 680 grams (8-bone; of lamb; 1 teaspoons flaky sea salt; 1 Tbsp shallot, minced (from 1 small shallot); 2 Tbsps unsalted butter; 1 Tbsp unsweetened cocoa powder; 1 Tbsp heaping tablespoon whole cumin seeds

Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad is a gluten free main course. This recipe serves 2. One serving contains 1532 calories, 40g of protein, and 148g of fat. valentin day will be even more special with this recipe. If you have flaky sea salt, canolan oil, but haas avocado, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pre-heat oven to 400°F.

Equipment you will use

Oven

Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl.

Ingredients you will need

Coffee

Cumin

Equipment you will use

Bowl

Whisk in cocoa powder, coffee, and pepper.

Ingredients you will need

Cocoa Powder

Coffee

Pepper

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Whisk

Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered.

Ingredients you will need

Canola Oil

Lamb Bones

Bone

Meat

Wrap

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.

Ingredients you will need

Kosher Salt

Lamb

Dry Seasoning Rub

In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons canola oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.

Ingredients you will need

Canola Oil

Crust

Meat

Equipment you will use

Oven

Frying Pan

Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes.

Ingredients you will need

Meat

Equipment you will use

Oven

Frying Pan

Add butter, garlic, and thyme to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Tilt pan to collect juices and spoon those over meat.

Ingredients you will need

Butter

Garlic

Thyme

Bone

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days.

Ingredients you will need

Blood Orange Juice

Vinaigrette

Olive Oil

Shallot

Pepper

Salt

Equipment you will use

Whisk

Bowl

Whisk thoroughly before using.)

Equipment you will use

Whisk

Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Orange Slices