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Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad
EPICURIOUS18Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. cumin seeds (whole)
- 1 Tbsp. unsweetened cocoa powder
- 1 Tbsp. coffee (mild-roast, finely ground)
- 1/2 tsp. freshly ground black pepper
- 1 rack of lamb (8-bone; 24-to 26-ounce)
- 3 Tbsp. canola oil
- 1 1/2 tsp. kosher salt
- 2 Tbsp. unsalted butter
- 2 garlic cloves (peeled and smashed with back of knife)
- 3 sprigs fresh thyme
- 1 blood orange (about 1/4 cup)
- 1 Tbsp. shallot (minced, from 1 small shallot)
- 3/4 tsp. flaky sea salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 Haas avocado (firm but ripe, peeled and cut into 1/4-inch-thick slices)
- 2 cups arugula leaves (loosely packed baby)
- 1 blood orange (peeled, segmented, and seeded)
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