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

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 18-20 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 cups per serving with the salad.