Provençal Rack Of Lamb

yield: Makes 2 servings
Ingredients:

• 2 garlic cloves
• 2 teaspoons chopped thyme
• 1 teaspoon chopped rosemary
• 3 tablespoons olive oil, divided
• 2 medium tomatoes, halved
• 1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
• 2 medium shallots, thinly sliced (1/3 cup)
• 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
• 2 tablespoons water

Directions:

• Preheat oven to 400°F with rack in middle.

• 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.

• 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.

• Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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.

• 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.

• 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.

Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes. 

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