Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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 degrees 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.

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Nutrition Facts

352 calories; protein 32.8g; carbohydrates 22.8g; dietary fiber 6g; sugars 4.8g; fat 15.3g; saturated fat 3.6g; cholesterol 82.1mg; vitamin a iu 4065.3IU; vitamin c 14.6mg; folate 63.5mcg; calcium 59.5mg; iron 4.5mg; magnesium 67.5mg; potassium 1195.6mg; sodium 1323.1mg; thiamin 0.2mg.
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
I've been making this dish since I first saw the recipe in my '98 issue and my husband and I absolutely love it. It is easy to make and delicious. Perfect for a special valentine's day dinner! Read More