roasted rack of lamb and watercress salad
roasted rack of lamb and watercress salad
roasted rack of lamb and watercress salad

Roasted Rack of American Lamb and Watercress Salad

    

June 27, 2016

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings

Ingredients

½ American Lamb rack (8-bone rack)

¼ cup coarse salt

¼ cup red chili powder

¼ cup coarse pepper

¼ cup chopped fresh rosemary

¼ cup chopped fresh cilantro

½ cup olive oil, divided

2 bunches watercress

1 lime, juiced

1 tbsp olive oil

Salt and pepper, to taste

Directions

1In a bowl, mix salt, chili powder, pepper, rosemary, cilantro and half the olive oil to make a paste.

2Pack the paste all around the rack of lamb. Heat the other 1/4 cup olive oil in a heavy skillet on medium heat.

3Place rack in skillet; sear for 2 minutes on each side.

4Place skillet in the oven with lamb fat side up; bake at 350°F for 18 to 20 minutes. Remove rack from oven, let rest for 5 minutes.

5Clean watercress; mix with lime juice, olive oil, and salt and pepper to taste. Slice rack into individual chops. Serve 2 chops per serving with the salad.

Recipe and image provided by the American Lamb Board

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