Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli

METHOD:

Roasted Australian Lamb:
In a medium bowl, combine 3 ounces canola oil and vadouvan to make a thin paste. Place lamb in nonreactive baking dish and brush paste evenly on the lamb. Season with salt and pepper. Cover and refrigerate 2 hours. Remove lamb from refrigerator and rest at room temperature 30 minutes. Heat oven to 400ºF. Heat a large sauté pan with 2 ounces canola oil to near smoking; add lamb racks and sear on all sides, until golden brown. Transfer racks to a roasting pan and roast until the internal temperature reaches 132 ºF, 10 to 12 minutes. Remove from oven and rest 10 minutes.

For the Saffron Basmati Rice:
Steep crushed saffron in chicken stock 10 minutes. In a medium saucepan, heat oil over medium-low heat. Add almonds and pistachios and lightly toast, remove from pan and set aside. Add onions to pan and sauté on medium 3 minutes, until translucent. Add cinnamon stick and cook until fragrant. Add rice and cook until slightly browned, about 5 minutes. Add raisins, cardamom, milk, and saffron-infused broth. Season with salt and white pepper. Bring to boil, cover, and reduce heat to low. Simmer 20 minutes. Remove from heat, keeping covered, and rest 10 minutes. Add toasted nuts and gently fluff with a fork.

Cilantro-Mint Aïoli:
Bring a small pot of salted water to a boil. Blanch chives, half of mint, and cilantro 5 seconds, drain, and transfer to an ice bath. Once cool, gently squeeze excess water from herbs. Transfer herbs to a blender and process, scraping down the sides until puréed, adding a few tablespoons water if necessary. Add egg yolk, garlic, cayenne, and mustard and blend 15 seconds, until combined. In a liquid measuring cup, combine canola and olive oils; with blender running, add slowly to emulsify. When the aïoli becomes thick and fluffy, add lemon juice and remaining mint, blending 10 seconds more. Season with salt and pepper.

Aleppo Pepper Asparagus:
In a sauté pan, heat oil on high and stir fry the asparagus and sweet peppers 2 to 3 minutes, until tender but still crisp. Remove from heat and toss with lemon and pepper flakes. Season with salt.

To Assemble and Serve:
Place a small timbale of Saffron Basmati Rice to the far left of a rectangular serving plate. Paint a line of Cilantro-Mint Aïoli diagonally through center of the plate. Cut each Roasted Australian Lamb rack into 5 chops and shingle the lamb diagonally in the center of the plate. Arrange a small stack of Aleppo Pepper Asparagus on the far right of the plate. Place a small dollop of Cilantro-Mint Aïoli on top of the sliced lamb and garnish with micro cilantro.