Servings: 4

For Lamb:
½ of an American Lamb rack (should be an eight bone rack)
¼ cup olive oil
¼ cup coarse salt
¼ cup red chile powder
¼ cup rosemary fresh chopped
¼ cup cilantro fresh chopped
¼ cup coarse pepper
¼ cup water

For Salad:
2 bunches of watercress
Juice from one whole limes
1 Tablespoon live oil
salt and pepper to taste

Preheat oven at 350 degrees. Mix salt, chile powder, pepper, rosemary, cilantro, and water in a bowl to make a paste. Pack the paste all around the rack of lamb. Heat the oil in a heavy skillet on medium heat. Place rack in skillet and sear for 2 minutes on each side. Place skillet in the oven with lamb fat side up for 18 to 20 minutes. Remove rack from oven and left rest for five minutes. Clean the watercress and mix with lime juice, olive oil and salt and pepper to taste. Slice the rack into individual chops. Serve two chops per serving with the salad.