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


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


Recipe and image provided by the American Lamb Board