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

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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.

SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

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.

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.

BLACK AND BLUE LAMB, PISTACHIO AND ARUGULA SALAD



Black and Blue Lamb, Pistachio and Arugula Salad image

Provided by Vic "Vegas" Moea

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 rack of lamb, loin removed from the bone
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves chopped
3 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup brown sugar
2 teaspoons granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
10 fresh basil leaves, chopped
1 (5-ounce) container baby arugula
1/2 cup pistachios, chopped
8 ounces blue cheese, crumbled
Kosher salt and freshly ground black pepper

Steps:

  • For the lamb: Heat a saute pan over high heat until the pan is smoking. Sprinkle the lamb with salt, pepper and rosemary on all sides. Once the pan is hot, add the olive oil and then sear the meat on all sides, rolling the meat around the pan to cook evenly. For medium rare, cook 2 to 3 minutes per side. For more well done, turn the heat down to medium and cook another 2 to 3 minutes per side. Set the meat aside to rest for 5 minutes.
  • In the meantime, for the vinaigrette: Whisk the balsamic vinegar, brown sugar, granulated garlic, salt and pepper in a bowl and slowly drizzle in the olive oil to make an emulsion. Make sure to whisk vigorously while pouring in the oil. Finish with the basil, taste and adjust the seasoning, if necessary.
  • For the salad: Toss the arugula, pistachios and blue cheese with 1/4 cup of the vinaigrette. Season with salt and pepper. Slice the lamb very thin and top the salad with the sliced lamb.

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