Rack of Lamb with a Cilantro-Mustard Seed Crust

Rack of Lamb with a Cilantro-Mustard Seed Crust

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 2 servings

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  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Dijon mustard
  • 1½ 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


  • Active

  • Ready In

  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 information

  • Per serving: 352 calories; 15 g fat(4 g sat); 6 g fiber; 23 g carbohydrates; 33 g protein; 63 mcg folate; 82 mg cholesterol; 5 g sugars; 0 g added sugars; 4,065 IU vitamin A; 15 mg vitamin C; 60 mg calcium; 5 mg iron; 1,323 mg sodium; 1,196 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Iron (28% dv), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 4 lean meat, 1 fat

Reviews 2

February 15, 2010
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By: EatingWell User
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!
February 11, 2010
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By: EatingWell User
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!
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