Rack of Lamb with a Cilantro-Mustard Seed Crust

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Rack of Lamb with a Cilantro-Mustard Seed Crust

Rack of Lamb with a Cilantro-Mustard Seed Crust

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.

Serves 2

Prep Time 45 min

Total Time 105 min.


  • 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

Cooking Directions

Step 1

Preheat oven to 425°F.

Step 2

Combine cilantro, mustard, mustard seeds and garlic in a small bowl.

Step 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.

Step 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.