Provencal Rack of Lamb with Roasted Tomatoes

By pattynorman1947

Main Dish

Ingredients

• 2 garlic cloves
• 2 tsp. chopped thyme
• 1 tsp chopped rosemary
• 3 Tbsp olive oil, divided
• 2 med tomatoes, halved
• 1 frenched rack of lamb (4-8 chops, depending on size) cut in half
• 2 med. shallots, thinly sliced
• 2 med boiling potatoes, peeled and slice crosswise 1/4 inch thick
• 2 Tbsp water

Preparation

Step 1

Preheat oven to 400 with rack in the middle
Mince and mash garlic to a paster with 1/2 tsp salt and 1/2 tsp pepper. Stir together with herbs and 1 Tbsp of oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a their of garlic mixture. Roast until tender, 30-40 minutes.
Meanwhile, pat lamb dry and season with 1/4 tsp salt and 1/4 tsp pepper.
Heat 1 Tbsp oil in a 10 inch oven proof skillet over med high heat until it shimmers. Brown lamb on all sides, 4-6 mins total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining Tbsp oil in skillet over med heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3-5 mins. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and road in oven until and instant-read thermometer inserted into center of meat (Do not touch bone) registers 130 for med rare 20-25 minutes.
Let stand loosely covered, 5 - 10 mins. Serve with tomatoes.