Penn Herb Wellness Guide
Roasted Rack of Lamb and Watercress Salad
Chef Tim Love
Watercress salad delivers a refreshing crunch alongside roasted rack of lamb.
Ingredients
- 1/2 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 Tbs olive oil
- Salt and pepper, to taste
Directions
- 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 350F 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.
Nutrition Facts
Calories 564
Calories from Fat 433 (77%)
(72%)Total Fat 47g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(46%)Cholesterol 138mg
(36%)Sodium 866mg
(0%)Potassium 0mg
Total Carbohydrate 2g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(60%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.