Mole Spiced Rack of Lambs
Signature dish from Chef Brittany Valles of Oak Grill.
Ingredients:
Mole Spice
3 T Chili powder
3 T Paprika
6 t Cumin – ground
3 t Black pepper – ground
3 t Parsley – dried
3 t Cocoa powder
4 t Brown sugar
1 1/2 t Sugar
3 t Salt
3 T Aleppo pepper
Kale Salad
1/2 lb Baby kale
1 T Olive oil
Salt and pepper – to taste
Lamb
1 Rack of lamb
1 T Olive oil
Carrot Puree
2 C Carrot – peeled and sliced into thin rounds
1/2 C Cream
4 T Butter
4 t Salt
1 Lemon – juiced
Directions:
-
- Preheat the oven to 375 degrees.
- 2. To make the mole spice, combine all spice ingredients together until incorporated. To prepare the salad, toss the kale, oil, and salt and pepper together and set aside.
- 3. To prepare the lamb, rub the spice mixture over the lamb. Heat olive oil in a large frying pan over medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is a dark, golden brown. Transfer the lamb to a roasting tin, browned side up and bones facing the center. Roast for 18 to 20 minutes, then cover with aluminum foil and allow it to rest for 15 minutes.
- 4. For the carrot puree, place carrots, cream, butter and salt into a saucepan and cover with a lid. Heat over medium heat until carrots are tender and there is little liquid left in the pot. Carrots take a bit longer to cook than some other vegetables, so keep an eye on them. Add a splash of water if they start to dry out. Once tender, transfer them to a blender and blend until smooth. Add lemon juice as needed to get the desired flavor and consistency.
- 5. Once lamb has rested, cut the meat into single chops. Place a dollop of carrot puree on the plate and shingle the chops next to it. Top with the fresh baby kale salad and enjoy.
