Name: Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad
Yield: Makes 2 servings
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; heavy-duty aluminum foil

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Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange SaladEpicurious

When purchasing rack of lamb, ask your butcher to remove the chine bone as well as any excess surface fat and to "french" or clean, the rib bones. To create a really flavorful spice coating for the lamb, Hayden recommends using high-quality coffee and dark, strong Valrhona cocoa. For the salad, Fleming likes to use a spicy Tuscan olive oil to give the vinaigrette an extra kick of flavor.

Recipe notes

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