Lamb Chops and Cilantro Relish

Photo: John Autry; Styling: Cindy Barr
Prechopped onion speeds prep for the relish in this restaurant-worthy lamb dish that is ready in 40 minutes.

Yield:

4 servings (serving size: 2 chops and 3 tablespoons relish)

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 319
Fat 18.4 g
Satfat 7 g
Monofat 8.3 g
Polyfat 0.9 g
Protein 32 g
Carbohydrate 4.5 g
Fiber 1 g
Cholesterol 102 mg
Iron 2.5 mg
Sodium 347 mg
Calcium 3 mg

Ingredients

1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preparation

1. Preheat oven to 400°.

2. Combine first 3 ingredients.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 138°. Remove lamb from pan; let stand 8 minutes. Cut into chops.

4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Note:

Tiffany Vickers Davis,

August 2011