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Adobo Rubbed Rack of Lamb

with Quinoa Salad & Papaya, Rosemary, Garlic Mojo

Adobo Rubbed Rack of Lamb Image
Preheat oven to 340ºF
INGREDIENTS

QUINOA SALAD

  • 2 q Water
  • 1 ½ lb Quinoa, rinsed
  • ½ c Parsley, chopped
  • ¼ c Oregano Leaves, chopped
  • 1 t Garlic, minced
  • 3 T Extra Virgin Olive Oil
  • 3 T Sherry Vinegar
  • Salt, to taste
  • Ground Black Pepper, to taste

PAPAYA, ROSEMARY & GARLIC MOJO

  • 2 T Olive Oil
  • 1 T Garlic, minced
  • 1 Papaya, peeled, seeded and cut into 1⁄2” dice
  • 1 T Rosemary Leaves, chopped
  • 1 t Sugar
  • Salt, to taste
  • Ground Black Pepper, to taste

DRY ADOBO RUB

  • 5 T Fennel Seeds
  • 5 T Mustard Seeds
  • 5 T Cumin Seeds
  • 6 Dried Ancho Chilies, seeded and coarsely chopped
  • 6 Dried Guajillo Chilies, seeded and coarsely chopped
  • 2 T Red Pepper Flakes, crushed
  • 6 T Salt

LAMB

  • 1 Lamb Rack
INSTRUCTIONS

FOR THE QUINOA SALAD

  1. Bring the water to a boil in a saucepan and add the quinoa.
  2. Cook over high heat for 6 minutes.
  3. Strain off the cold water. Drain, transfer to a mixing bowl and let cool for 10 minutes.
  4. Mix in the parsley, oregano, garlic, olive oil, vinegar, salt and pepper.\
  5. Refrigerate until ready to use.

FOR THE PAPAYA, ROSEMARY & GARLIC MOJO

  1. Heat the olive oil in a pan or a skillet and sauté the garlic over medium heat for 3 minutes.
  2. Add the papaya, rosemary, sugar, salt and pepper and remove from heat.
  3. Let cool, transfer to a mixing bowl, and chill in the refrigerator before serving.

FOR THE DRY ADOBO RUB

  1. Heat a large skillet over high heat.
  2. Place all the ingredients in the skillet and toast until they become fragrant and charred and the seeds begin to crackle, 5 to 7 minutes. Remove the skillet from the heat and let cool.
  3. While working in batches, transfer the toasted ingredients to spice mill (coffee grinder) and grind until smooth. Store in an airtight container until needed.

FOR THE LAMB

  1. Brush the lamb rack with olive oil then thoroughly coat the lamb with the adobo rub.
  2. Transfer the lamb to a platter and let sit in the refrigerator for 1 hour.
  3. Brown all sides of the lamb rack and place in a preheated oven at 340°F for approximately 16 minutes to cook to medium; remove the lamb and rest for 5 minutes before cutting.
  4. Place the quinoa onto the center of the serving plate and make a well.
  5. Lay the sliced lamb onto the quinoa and drizzle the mojo over and around the lamb.

The Adobo Rubbed Rack of Lamb has been offered on the Carioca's menu.

Source: DCL Castaway Club eCompass Spring 2013

Created 2023-01-18 08:30:28 – Last Modified 2024-01-31 11:50:15