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

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Step-by-step directions aren't available for this recipe. See the full recipe at the source →