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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 18.4g
  • Saturated fat: 7g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 32g
  • Carbohydrate: 4.5g
  • Fiber: 1g
  • Cholesterol: 102mg
  • Iron: 2.5mg
  • Sodium: 347mg
  • Calcium: 3mg

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.
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