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
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- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- January/February 1998
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