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.

Al Tamash
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I would not recommend this dish to others.


Leen Hammud
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This dish was just okay. I've had better.


Alpha dakma Nokma
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I'm not sure if I would make this dish again, but I'm glad I tried it.


John platt
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The lamb was a bit expensive, but it was worth the splurge.


Siddhan Talukder
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This dish was a bit time-consuming to make, but it was worth the effort.


Elrice Jackson
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I would definitely recommend this dish to others.


ahsam Aziz
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This dish was perfect for a special occasion dinner.


Eunice Mwende
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Overall, this was a good dish. I would definitely make it again, but I would adjust the amount of spice in the coating.


T.K SAM
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The lamb was a bit overcooked, but the salad was delicious.


Dj Clist
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This dish was a bit too spicy for my taste, but I still enjoyed it.


Daya Bahamas
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I'm not a huge fan of lamb, but this dish was surprisingly good. The spice coating really made all the difference.


Nevaeh Macauley
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The lamb was tender and flavorful, and the salad was a nice balance of sweet and savory.


Jayden Fama
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I made this dish for a dinner party last night and it was a huge hit! Everyone raved about the lamb, and the salad was a refreshing accompaniment.


thuso mbedzi
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This dish was an absolute delight! The lamb was cooked perfectly, and the spice coating added a wonderful depth of flavor. The salad was also delicious, with the arugula, avocado, and blood orange complementing each other perfectly.