Recipe courtesy of

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.
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 2 servings
  • Nutrition Info
Share This Recipe


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


  1. Preheat oven to 425 degrees 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 degrees 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.