Coffee Cocoa Spiced Rack Of Lamb Recipes

SPICE-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375 degrees. Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.
• Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
• Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate;repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).
• Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135 degrees, or medium-rare, 18 to 24 minutes.
• Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.

SPICEALICIOUS RACK OF LAMB RECIPE BY TASTY

Steps:

• Make the lamb: In a medium bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cayenne, 2 teaspoons of salt, the pepper, and ground cashews.
• Set the lamb racks in a rimmed baking dish and poke all over with a fork. This will allow the flavors of the marinade to season the meat all the way through.
• Season the lamb with the remaining teaspoon of salt, then rub the marinade into the meat. Cover with plastic wrap and refrigerate for 6-12 hours.
• Arrange a rack in the center of the oven. Preheat the oven to 450°F (220°C).
• Transfer the marinated lamb, fat-side up to a roasting pan and weave the racks together so they are partially upright. Roast for 15 minutes, then turn the racks over and cook for another 10 minutes, or until the internal temperature reaches 130°F (55°C). Let rest for 10-15 minutes.
• While the lamb rests, make the yogurt sauce: In a medium bowl, stir together the yogurt, shallots, sumac, cilantro, salt, and pepper. Garnish the yogurt sauce with the pomegranate seeds and mint leaves.
• Carve the lamb between the rib bones into individual chops. Transfer to a serving platter and serve with the yogurt sauce alongside.
• Enjoy!

KONA COFFEE CRUSTED RACK OF LAMB

Steps:

• Mix dry ingredients together and evenly coat the racks of lamb.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
• To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
• Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
• Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
• In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
• In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.

MOROCCAN-SPICED RACK OF LAMB

Steps:

• Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
• Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
• Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
• To serve, carve by cutting down between the ribs.

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

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.

COFFEE-COCOA SPICED RACK OF LAMB

Steps:

• To make the spice mixture: Blend the brown sugar and cinnamon together. To make the sauce: In a heavy sautÈ pan over medium heat, heat the olive oil and sautÈ the shallots until translucent, about 3 minutes. Add one half of the spice mixture and cook, stirring constantly, for 1 minute. Pour the coffee, espresso, and balsamic vinegar into the mixture and cook until reduced by half. Add the cinnamon sticks, cocoa powder and demi-glace. Reduce by half again, until a syrupy consistency. Reserve and keep warm. To cook the lamb: Preheat the oven to 400 F. Season the racks with the remaining half of the spice mixture, salt and pepper. Heat the olive oil in a large ovenproof sautÈ pan or skillet over medium-high heat and sear the lamb racks on all sides. Place the lamb in the oven and roast 25 minutes for medium-rare (140 F internal temperature). Remove from the oven, tent with foil and let rest for 10 minutes. Carve into individual chops. To serve: Arrange the chops on the plates and pour the sauce over them. Suggested accompaniments are braised chayote squash, garlic mashed potatoes and plantain chips.