- 2 tablespoon 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.
- Serving: Per serving
- Calories: 383
- Carbohydrates: 23g
- Fat: 17g
- Protein: 36g
- Dietary Fiber: 6g
- Saturated Fat: 4g
- Monounsaturated Fat: 8g
- Cholesterol: 94mg
- Potassium: 1053mg
- Sodium: 961mg
- Exchanges: 3 1/2 vegetable, 4 lean meat, 1 fat
- Carbohydrate Servings: 1