SPICE-COATED RACK OF LAMB FOR TWO WITH ARUGULA, AVOCADO, AND BLOOD ORANGE SALAD

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

Provided by Claudia Fleming

Categories     Lamb     Marinate     Sauté     Valentine's Day     Dinner     Avocado     Arugula     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 22

For lamb:
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
For salad:
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
2 cups (1 ounce) loosely packed baby arugula leaves
1 blood orange, peeled, segmented, and seeded
Special Equipment
heavy-duty aluminum foil

Steps:

  • Make lamb:
  • Pre-heat oven to 400°F.
  • Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl. Whisk in cocoa powder, coffee, and pepper.
  • Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered. Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
  • 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.
  • Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. 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. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.
  • Make salad:
  • 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. Whisk thoroughly before using.)
  • To plate:
  • 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.
  • Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.

Mayar Eb
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I loved this recipe! The lamb was so tender and flavorful. The spice rub was perfect and the salad was a great accompaniment. I will definitely be making this again.


Jerry Vincent
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This was a really unique and flavorful dish. The lamb was cooked perfectly and the spice rub was delicious. The salad was also a great addition. I would definitely recommend this recipe to anyone looking for something different.


Anionted Micheal
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This was a great recipe! The lamb was cooked perfectly and the spice rub was delicious. The salad was also a nice touch. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal.


Ana Portugal
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This was a really tasty dish. The lamb was juicy and flavorful and the spice rub was perfect. The salad was also a nice addition. I would definitely make this again.


Igba Abraham
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The lamb was cooked perfectly and the spice rub was delicious. The salad was also a nice touch. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal.


Bishnu Dhakal
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This was a really easy recipe to follow and the results were amazing. The lamb was cooked perfectly and the spice rub gave it a delicious crust. The salad was also a great addition. I would definitely recommend this recipe to anyone looking for a del


Justin David
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The lamb was a little overcooked for my taste, but the spice rub was delicious. I think I would try cooking it for a shorter amount of time next time. The salad was also a nice touch.


David Sosa
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This was a really unique and flavorful dish. The lamb was cooked perfectly and the spice rub was delicious. The salad was also a great addition. I would definitely recommend this recipe to anyone looking for something different.


Pana sha
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This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The lamb was cooked well and the salad was refreshing. I would recommend this recipe to someone who enjoys spicy food.


Zaibi G
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The lamb was a little tough, but the spice rub was delicious. I think I would try marinating the lamb for longer next time. The salad was also a nice touch.


Karmelo Mccoy
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This was a really easy recipe to follow and the results were amazing. The lamb was cooked perfectly and the spice rub gave it a delicious crust. The salad was also a great addition. I would definitely recommend this recipe to anyone looking for a del


Ripon Rome
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I love the combination of flavors in this dish. The lamb is savory and slightly spicy, while the salad is sweet and tangy. The two really complement each other well. I would definitely make this again.


Diego Mk
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This recipe is a bit time-consuming, but it's definitely worth the effort. The lamb was incredibly flavorful and the salad was a perfect accompaniment. I would recommend this recipe for a special occasion meal.


Brandny Too
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The lamb was a little dry for my taste, but the spice rub was delicious. I think I would try cooking it for a shorter amount of time next time. The salad was refreshing and a nice complement to the lamb.


Kamal Chowdhury
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This was my first time cooking lamb and I was really happy with the results. The spice rub was easy to make and the lamb cooked evenly in the oven. The salad was also a nice touch. I would definitely make this again.


yari rolon
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I've made this recipe several times now and it's always a crowd-pleaser. The lamb is always juicy and tender, and the spice rub gives it a delicious flavor. The salad is also a great addition, and it helps to balance out the richness of the lamb.


Hugo Flores
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This spice-coated rack of lamb was a hit with my family! The lamb was cooked perfectly and the spice rub was flavorful without being overpowering. The arugula, avocado, and blood orange salad was a refreshing and tangy accompaniment. I would definite