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Rack of Lamb with a Cilantro-Mustard Seed Crust

January/February 1998

Your rating: None Average: 4.2 (5 votes)

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

Makes: 2 servings

Active Time:

Total Time:

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:

Preparation

  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

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

Recipe Categories

Health & Diet Considerations
High fiber
High potassium
Gluten free
Servings
2
Main Ingredient
Lamb
Preparation/ Technique
Bake
Roast
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Main dish, meat
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
January/February 1998
20 minute dinner recipes
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