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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 Recipe

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
  • Special equipment: heavy-duty aluminum foil
Directions:
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