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.

Makes 2 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Moderate

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

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: 383 calories; 17 g fat (4 g sat, 8 g mono); 94 mg cholesterol; 23 g carbohydrate; 36 g protein; 6 g fiber; 961 mg sodium; 1053 mg potassium.

1 Carbohydrate Serving

RELATED RECIPES: New Mexico Chile Sauce