Oak Grill

Mole Spiced Rack of Lamb

with carrot puree and baby kale

Serves 2


• 1 package rack of lamb

• 1 tbsp olive oil


• 3 tbsp chili powder

• 3 tbsp paprika

• 6 tsp cumin, ground

• 3 tsp black pepper, ground

• 3 tsp parsley, dried

• 3 tsp cocoa powder

• 4 tsp brown sugar

• 1½ tsp sugar

• 3 tsp salt

• 3 tbsp aleppo pepper


• ½ pound baby kale

• 1 tbsp olive oil

• Salt and pepper, to taste

Preheat the oven to 375 degrees.

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.

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.


• 2 cups carrots, peeled and sliced into thin rounds

• ½ cup cream

• 4 tbsp butter

• 4 tsp salt

• 1 lemon, juiced

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.

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.

Executive Chef Brittany Valles oversees the seasonal menus at Fashion Island Hotel’s Oak Grill and Aqua Lounge. When it comes to contemporary cooking, she likes using local, seasonal ingredients straight from the farm or ocean.

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