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.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Combine cilantro, mustard, mustard seeds and garlic in a small bowl.

  • 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 degrees F (rare) or until lamb reaches desired doneness.

  • 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.

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Nutrition Facts

351.8 calories; protein 32.8g 66% DV; carbohydrates 22.8g 7% DV; exchange other carbs 1.5; dietary fiber 6g 24% DV; sugars 4.8g; fat 15.3g 24% DV; saturated fat 3.6g 18% DV; cholesterol 82.1mg 27% DV; vitamin a iu 4065.3IU 81% DV; vitamin c 14.6mg 24% DV; folate 63.5mcg 16% DV; calcium 59.5mg 6% DV; iron 4.5mg 25% DV; magnesium 67.5mg 24% DV; potassium 1195.6mg 34% DV; sodium 1323.1mg 53% DV; thiamin 0.2mg 20% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I've been making this dish since I first saw the recipe in my '98 issue and my husband and I absolutely love it. It is easy to make and delicious. Perfect for a special valentine's day dinner! Read More
Rating: 5 stars
10/30/2011
I made this for my husband for Valentine's Day and he nearly flipped for that New Mexico Chile sauce. It is a great dish and quite simple to put together. We absolutely loved it! Read More