Rack of Lamb with a Cilantro-Mustard Seed Crust

http://www.eatingwell.com/recipes/rack_of_lamb_with_a_cilantro_mustard_seed_crust.html

From EatingWell:  January/February 1998

A cozy dinner for two, cooked side by side, is truly a labor of love. Naturally, the meal needs to be special - a little sophisticated, a little sexy, a bit of a splurge.

2 servings | Active Time: 45 minutes | Total Time: 1 3/4 hours

Ingredients

• 2 tablespoons chopped fresh cilantro
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons mustard seeds
• 1 clove garlic, minced
• 1 1-pound rack of lamb, trimmed of fat
• Salt & freshly ground pepper, to taste
• 1 teaspoon canola oil
• New Mexico Chile Sauce, (recipe follows), heated

Preparation

1. Preheat oven to 425°F.
2. Combine cilantro, mustard, mustard seeds and garlic in a small bowl.
3. Season lamb with salt and pepper. Brush oil evenly over a small cast-iron or other ovenproof skillet. Heat skillet over medium-high heat. Add lamb, meat-side down, and cook until browned, 2 to 3 minutes. Remove from the heat and spread mustard mixture over browned side. Transfer skillet to oven and roast lamb for 15 to 20 minutes, or until an instant-read thermometer registers 140°F (rare) or until lamb reaches desired doneness.
4. Transfer lamb to a cutting board and let rest for 5 minutes. Carve rack between the ribs. Spoon some New Mexico Chile Sauce onto 2 plates and top with lamb. Serve immediately.

Nutrition

Per serving : 383 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 94 mg Cholesterol; 23 g Carbohydrates; 36 g Protein; 6 g Fiber; 961 mg Sodium; 1053 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 1/2 vegetable, 4 lean meat, 1 fat