Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad - Greek Recipe | Rec

Ingredients

• 1 heaping tablespoon whole cumin seeds
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon mild-roast coffee
• finely ground
• 1/2 teaspoon freshly ground black pepper
• 1 (8-bone; 24-to 26-ounce) rack of lamb
• 3 tablespoons canola oil
• 1 1/2 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 2 garlic cloves
• peeled and smashed with back of knife
• 3 sprigs fresh thyme
• Juice of 1 blood orange (about 1/4 cup)
• 1 tablespoon shallot
• minced (from 1 small shallot)
• 3/4 teaspoon flaky sea salt
• 2 tablespoons extra-virgin olive oil
• 1 firm but ripe Haas avocado
• peeled and cut into 1/4-inch-thick slices