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 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 ...
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