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Lamb Chops and Cilantro Relish

Photo: John Autry; Styling: Cindy Barr
Total time 35 mins
Yield 4 servings (serving size: 2 chops and 3 tablespoons relish)
Prechopped onion speeds prep for the relish in this restaurant-worthy lamb dish that is ready in 40 minutes.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

    Lamb Chops and Cilantro Relish
    Photo: John Autry; Styling: Cindy Barr
  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.