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

When purchasing rack of lamb, ask your butcher to remove the chine bone as well as any excess surface fat and to “french” or clean, the rib bones. To create a really flavorful spice coating for the lamb, Hayden recommends using high-quality coffee and dark, strong Valrhona cocoa. For the salad, Fleming likes to use a spicy Tuscan olive oil to give the vinaigrette an extra kick of flavor.

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
  • 2 cups (1 ounce) loosely packed baby arugula leaves
  • 1 blood orange, peeled, segmented, and seeded
  • heavy-duty aluminum foil

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. Whisk in cocoa powder, coffee, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.

Read More, SERVINGS: 2, Low-Carb, Peanut-Free,Tree-Nut-Free,Alcohol-Free, Sulfites,



DIET FAST FORWARD Calculator



ALL VALUES ARE FOR 2 SERVINGS

TOTAL FAT FOR 2 SERVINGS: 163.51 g,

FAT PER SERVING



( Percent of the daily recommended value ): 251.56 %,

TOTAL SATURATED FAT: 43.63 g,

( Percent of the daily recommended value ): 218.17 %,

TOTAL TRANS FAT:1.10 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 89.22 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 22.72 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 2 SERVINGS: 26.90 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 53.80 %,


TOTAL CARB FOR 2 SERVINGS: 50.99 g,

CABS PER SERVING



( Percent of the daily recommended value ): 17.00 %,

TOTAL CALORIES FOR 2 SERVINGS: 1,712.24 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 85.61 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE











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