Lamb Chops and Cilantro Relish

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. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients.
3. 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. 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.