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PROVENCAL RACK OF LAMB WITH ROASTED TOMATOES |
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Serves 2 |
Active Time : 30 Min | Start to Finish : 50 Min |
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Rack of
Lamb, a popular restaurant cut, is easy to cook at home.
Smaller Australian or New Zealand racks are the perfect
size to serve two. Roasting the meat over sliced
potatoes enlivens them with savory juices. |
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2 garlic
cloves
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2
teaspoons chopped thyme
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1 teaspoon chopped rosemary
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3
Tablespoon olive oil, divided |
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2 medium
tomatoes, halved
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1 (1-lb) frenched rack of lamb (4 to 8 chops, depending
on size), cut in half |
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2 medium
shallots, thinly sliced (1/3 cup)
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2 medium boiling potatoes, peeled and sliced crosswise
1/4 inch thick |
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2 tablespoon
water |
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Preheat oven
to 400°F with rack in middle. |
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Mince and mash garlic to a paste with 1/2 teaspoon salt
and 1/2 teaspoon pepper. Stir together with herbs and 1
tablespoon oil. |
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Put tomatoes cut sides up in an oiled small baking dish
and drizzle with a third of garlic mixture. Roast until
tender, 30 to
40 minutes. |
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Meanwhile, pat lamb dry and season with 1/4 teaspoon
salt and 1/4 teaspoon pepper. |
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Heat 1 tablespoon oil in a 10-inch ovenproof skillet
over medium-high heat until it shimmers. Brown lamb on
all sides, 4 to
6 minutes total. Transfer lamb to a
cutting board and discard oil from skillet. |
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Heat remaining 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. |
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Rub remaining garlic mixture on fat side of lamb racks.
Arrange lamb over potatoes and roast in oven until an
instant-read
thermometer inserted into center of
meat (do not touch bone) registers 130°F for
medium-rare, 20 to 25 minutes. |
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Let stand, loosely covered, 5 to 10 minutes. Serve with
tomatoes. |
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Information, please buy a copy of Gourmet @ myNEWS.com
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