Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Ingredients:
- 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 tablespoon olive oil
- Salt and pepper, to taste
In a bowl, mix salt, chili powder, pepper, rosemary, cilantro and half the olive oil to make a paste. Pack the paste all around the rack of lamb. Heat the other 1/4 cup olive oil in a heavy skillet on medium heat. Place rack in skillet; sear for 2 minutes on each side. Place 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.
Clean 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.
4 servings. Preparation time: 10 minutes. Cook time: 30 minutes
Nutrition per serving: 564 calories, 30 g protein, 2 g carbohydrates, 47 g total fat (77% calories from fat), 138 mg cholesterol, 1 g fiber, 866 mg sodium,9.59x mg niacin,
0.16 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc
Recipe and image provided by the American Lamb Board
