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

• 1 heaping tablespoon whole cumin seeds

• 1 tablespoon unsweetened cocoa powder

• 1 tablespoon mild-roast coffee, finely ground

• 1/2 cucchiaini di pepe nero macinato fresco

• 1 (8-bone

• 24-to 725g ) rack of lamb

• 3 cucchiai di olio di canola

• 1 1/2 cucchiaini di sale kosher

• 2 cucchiai di burro non salato

• 2 garlic cloves, peeled and smashed with back of knife

• 3 rametti di timo fresco

• Juice of 1 blood orange (about 40g )

• 1 tablespoon shallot, minced (from 1 small shallot)

• 3/4 teaspoons flaky sea salt

• 1/2 cucchiaini di pepe nero macinato fresco

• 2 cucchiai di olio extravergine d'oliva

• 1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices

• 2 cups (30g) loosely packed baby rocket leaves

• 1 blood orange, peeled, segmented, and seeded

• heavy-duty aluminum foil

Pre-heat oven to 204°C.

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 54°C (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.

In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoons salt, and 1/4 teaspoons 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.)

Divide avocado between two plates, fanning out slices over half of plate. Top with rocket and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoons salt and 1/4 teaspoons pepper.

Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.

Avvertenza

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