Spice Coated Rack Of Lamb For Two With Arugula Avocado And Blood Orange Salad Recipes

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



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.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI



Salt and Pepper Crusted Rack of Lamb with Blood Orange and Cherry Chimichuri image

Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon whole black peppercorns
1 tablespoon sea salt
1 teaspoon crushed red-pepper flakes
3 tablespoons olive oil
2 (1 1/4-pound) racks of lamb, trimmed and Frenched
Blood Orange and Cherry Chimichurri

Steps:

  • Preheat oven to 400 degrees.
  • Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
  • Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
  • Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

SPICEALICIOUS RACK OF LAMB RECIPE BY TASTY



Spicealicious Rack Of Lamb Recipe by Tasty image

Here's what you need: full-fat greek yogurt, garlic, fresh ginger, garam masala, ground turmeric, cayenne, kosher salt, black pepper, cashews, rack of lamb, full-fat yogurt, shallots, sumac, fresh cilantro, kosher salt, black pepper, pomegranate seeds, fresh mint leaves

Provided by Tresha Lindo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

1 cup full-fat greek yogurt
4 cloves garlic, crushed
1 tablespoon fresh ginger, minced
1 tablespoon garam masala
1 teaspoon ground turmeric
½ teaspoon cayenne
1 tablespoon kosher salt, divided
1 teaspoon black pepper
¼ cup cashews, finely ground
2 ¼ lb rack of lamb
1 cup full-fat yogurt
2 shallots, thinly sliced
2 tablespoons sumac
1 tablespoon fresh cilantro, finely chopped
2 teaspoons kosher salt
1 ½ teaspoons black pepper
4 tablespoons pomegranate seeds
8 fresh mint leaves, torn

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!

Nutrition Facts : Calories 850 calories, Carbohydrate 22 grams, Fat 51 grams, Fiber 3 grams, Protein 74 grams, Sugar 14 grams

SPICE-CRUSTED RACK OF LAMB



Spice-Crusted Rack of Lamb image

Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched
Coarse salt and freshly ground pepper
1/4 cup yellow mustard seeds
2 teaspoons fennel seeds
1 tablespoon olive oil
Herb Oil, for serving

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.

RACK OF LAMB WITH ARUGULA



Rack of Lamb With Arugula image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 rack of baby lamb, very well trimmed and frenched
4 1/2 tablespoons extra-virgin olive oil
1 bunch arugula, rinsed and dried
2 1/2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh rosemary
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Brush the lamb with one-half tablespoon of the olive oil and place in a shallow baking pan in the oven. Roast for 20 minutes (for medium rare), then remove from the oven and set aside for at least 15 minutes longer.
  • Remove any heavy stems from the arugula. Place the arugula in a bowl.
  • Heat the vinegar in a small stainless steel or enamel saucepan. Remove from heat, beat in the mustard and the remaining olive oil. Season with rosemary, salt and pepper. Toss the arugula with all but two tablespoons of this dressing. Arrange the arugula on two plates.
  • Slice the rack of lamb into individual chops and arrange them on top of the arugula. Drizzle with the remaining dressing and serve.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE



Arugula Salad with Avocado Citrus Vinaigrette image

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Provided by foodfidelity

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 16

1 avocado - peeled, pitted and diced
¼ cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 ½ cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste

Steps:

  • Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
  • Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g

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