
Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad
A delicious greek dish. Gluten-free friendly.
Total Time
199 min
Serves
2
Rating
0.0 (0)
Ingredients
- 1 heaping tablespoon whole cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon mild-roast coffee
- finely ground
- 1/2 teaspoon freshly ground black pepper
- 1 (8-bone; 24-to 26-ounce) rack of lamb
- 3 tablespoons canola oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 2 garlic cloves
- peeled and smashed with back of knife
- 3 sprigs fresh thyme
- Juice of 1 blood orange (about 1/4 cup)
- 1 tablespoon shallot
- minced (from 1 small shallot)
- 3/4 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 firm but ripe Haas avocado
- peeled and cut into 1/4-inch-thick slices
Instructions
- 1
Pre-heat oven to 400°F.
- 2
Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl.
- 3
Whisk in cocoa powder, coffee, and pepper.
- 4
Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered.
- 5
Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
- 6
In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons canola oil until hot but not smoking.
- 7
Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes.
- 8
Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
- 9
Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes.
- 10
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.
- 11
Tilt pan to collect juices and spoon those over meat.
- 12
Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.
- 13
In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 14
Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days.
- 15
Whisk thoroughly before using.) Divide avocado between two plates, fanning out slices over half of plate.