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.
- 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
- 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.
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
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Type of Dish
- Main dish, meat
- January/February 1998