Coffee Cocoa Spiced Rack Of Lamb Food

KONA COFFEE CRUSTED RACK OF LAMB

Steps:

• Mix dry ingredients together and evenly coat the racks of lamb.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
• To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
• Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
• Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
• In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
• In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.

SPICE-COATED RACK OF LAMB FOR TWO WITH ARUGULA, AVOCADO, AND BLOOD ORANGE SALAD

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.

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

CUMIN-AND-COFFEE ROASTED LEG OF LAMB

Steps:

• Position rack in top third of oven and preheat to 475°F. Stir yogurt, cumin, brown sugar, espresso powder, and cloves in small bowl until sugar dissolves. Place lamb, fat side up, on rimmed baking sheet. Sprinkle generously with salt and pepper. Spread 1/3 of yogurt mixture evenly over. Turn lamb over. Sprinkle generously with salt and pepper. Spread evenly with remaining yogurt mixture.
• Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, about 25 minutes. Transfer to platter. Let rest 10 minutes. Slice thinly and serve.

SPICE-CRUSTED RACK OF LAMB

Steps:

• Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
• Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
• Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
• Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.