PROVENCALE RACK OF LAMB WITH ROASTED POTATOES AND TOMATOES (for two)
4 garlic cloves
4 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1 pound) fully trimmed, Frenched rack of lamb (8 chops), cut in half
2 medium shallots, thinly sliced
3 medium boiling potatoes, peeled and sliced crosswise ¼ inch thick
2 tablespoons water
1. Preheat oven to 400* with rack in the middle.
2. Mice and mash garlic to a paste with 1 teaspoon salt and 1 teaspoon pepper. Stir together with herbs and 2 tablespoons oil.
3. Put tomatoes cut side up in a small baking dish and drizzle with a third of the garlic mixture. Roast until tender, 30 to 40 minutes.
4. Meanwhile, pat the lamb dry and season it with ¼ teaspoon salt and ¼ teaspoon pepper.
5. Heat 1 tablespoon oil in a 10 inch ovenproof skillet over medium high heat until it shimmers. Brown the lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil in skillet.
6. Heat remaining 1 tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
7. Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven next to tomatoes until an instant read thermometer inserted into the center of the meat (do not touch bone) registers 130* for medium rare, 20 to 25 minutes.
8. Let stand. Loosely covered, 5 to 10 minutes. Serve with tomatoes.
adapted from Gourmet Today