Rack of Lamb with a Cilantro-Mustard Seed Crust

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.

READER'S COMMENT:

"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! "

Rack of Lamb with a Cilantro-Mustard Seed Crust Recipe

2 servings

Active Time: 45 minutes

Total Time: 1 3/4 hours

Nutrition Profile

High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

This recipe calls for:

New Mexico Chile Sauce

Preparation

Preheat oven to 425°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°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

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.

Carbohydrate Servings: 1

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

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