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. Source: EatingWell Magazine, January/February 1998

Patsy Jamieson


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.

Nutrition Facts

352 calories; 15.3 g total fat; 3.6 g saturated fat; 82 mg cholesterol; 1323 mg sodium. 1196 mg potassium; 22.8 g carbohydrates; 6 g fiber; 5 g sugar; 32.8 g protein; 4065 IU vitamin a iu; 15 mg vitamin c; 63 mcg folate; 60 mg calcium; 5 mg iron; 68 mg magnesium;

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
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
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