Roasted Rack of American Lamb and Watercress Salad

Roasted Rack of American Lamb and Watercress Salad

From: Chef Tim Love, Lonesome Dove Bistro, Fort Worth, TX. Yield: 4 servings.

1/2 American Lamb rack (8-bone rack)
1/4 cup coarse salt
1/4 cup red chili powder
1/4 cup coarse pepper
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh cilantro
1/2 cup olive oil, divided
2 bunches watercress
1 lime, juiced
1 Tbsp. olive oil
to taste, salt and pepper

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