Chocolate Chili Rack of Lamb with Spinach-Mushroom Rice Recipe

ingredients

1 1/2 tablespoon ancho chili powder
1 tablespoon cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 teaspoons peanut butter
3 tablespoons vegetable oil
1 rack of lamb (8 chop size)
salt and pepper

Spinach Mushroom Rice
1 tablespoon oil
1/2 medium onion
4 mushrooms
3 cups fresh baby spinach
1/2 cup long grain rice PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons long grain rice
salt and pepper

directions

Preheat oven to 450 degrees F.

Mix together first 8 ingredients until combined. Add peanut butter and oil and stir to form a paste.

Pat the rack of lamb dry with paper towels. Season bone side with salt and pepper. Smear chocolate chili paste onto meat side of rack. Place in shallow baking dish bone side down.

Bake at 450 degrees F for 10 minutes. Reduce heat to 400F and continue to cook for 15 minutes.

Serve 2 double chops per person.

While the rack is cooking prepare rice.

Preheat a small saucepan over medium with 1 T. oil. Chop onion and mushroom into small dice. Saute both in oil over medium until softened. Add spinach and stir to wilt.

Add rice and 1 1/4 cup water. Bring to a boil stirring pot to prevent sticking. Reduce heat to low and simmer covered with lid for 20 minutes until rice is cooked. Fluff with fork and season to taste with salt and pepper. Serve alongside chops.

nutrition data

Nutritional data has not been calculated yet.