Impress Your Guests With This Dish

Mole Spiced Rack of Lamb Served With Carrot Puree and Baby Kale

Executive Chef Brittany Valles of Oak Grill shows us how to wow guests with this easy to follow restaurant quality dish.

You’ll Need:


• 1 package rack of
• 1 tbs. olive oil

• 3 tbs. chili powder
• 3 tbs. paprika
• 6 tsp. cumin, ground
• 3 tsp. black pepper, ground
• 3 tsp. dried parsley
• 3 tsp. cocoa powder
• 4 tsp. brown sugar
• 1½ tsp. sugar
• 3 tsp. salt
• 3 tbs. aleppo pepper

• 2 cups carrots,
peeled and sliced
into thin rounds
• ½ cup cream
• 4 tbs. butter
• 4 tsp. salt
• 1 lemon, juiced

• ½ lb. baby kale
• 1 tbs. olive oil
• Salt and pepper
to taste

  1. Preheat oven to 375 degrees.
  2. To make the mole spice, combine all spice ingredients together until incorporated.
  3. To prepare the salad, toss kale, oil, and salt and pepper together and set aside.
  4. To prepare the lamb, rub the spice mixture over the meat. Heat olive oil in a large frying pan over medium heat, place the lamb fat-side down in the pan and fry for about 5 minutes or until the fat is a dark golden brown. Transfer to a roasting tin, browned side up and bones facing the center, and roast for 18 to 20 minutes. Then cover the lamb with aluminum foil and let it rest for 15 minutes.
  5. For carrot puree, place carrots, cream, butter and salt into a saucepan and cover with a lid. Cook over medium heat until carrots are tender and there is little liquid left in the pot. Carrots take a bit longer to cook than other vegetables, so keep an eye on them. Add a splash of water
    if they start to dry out. Once tender, transfer to a blender and blend until smooth. Add lemon juice as needed to get the desired flavor and consistency.
  6. Once lamb has fully rested, cut it into single chops. Place a dollop of carrot puree on the plate and shingle the chops next to it. Top with fresh baby kale salad and enjoy!

Oak Grill

690 Newport Center Drive, NewportBeach

949.760.4920 |

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