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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 20 2011

Rack of Lamb with Herbes de Provence and Roasted Tomatoes

2 lg. cloves garlic, peeled
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1/4 C. olive oil, divided
2 ripe tomatoes, halved
1 rack of lamb, frenched (about 1 lb.)
2 shallots
2 med. white potatoes, peeled
2 tbsp. white wine

Preheat oven to 400 degrees F.

Chop garlic and place in a small bowl (a mortar and pestle works best) and sprinkle with 1/2 tsp. each salt and pepper. Mash into a paste. Stir in chopped herbs and half of the olive oil.

To prepare tomatoes, cut in half. Grease a pie plate or other baking dish place tomatoes, cut-side-up, inside. Drizzle with about 1/3 of your garlic/herb mixture. Set aside.

Rinse rack of lamb and pat dry. Cut in half.

Sprinkle with remaining 1/4 tsp. each salt and pepper.

In an oven safe skillet or frying pan, heat 1 tbsp. olive oil until quite hot over moderate-high heat. Brown rack of lamb on all sides. Set aside.

To prepare the remaining vegetables, slice potatoes into 1/4" slices. Peel and slice shallots thinly.

Add remaining olive oil to skillet. Heat over medium. Add potatoes and shallots and cook until beginning to brown, about three to five minutes. Stir occassionally. Stir in wine and about half of your garlic herb mixture. Sprinkle with additional salt and pepper to taste. Set aside.

Into the fat side of your racks of lamb, rub in the rest of your garlic herb mixture.

Place baking dish with tomatoes in the oven. Roast 30-40 minutes, until very tender.

Place racks of lamb upright in skillet on top of potato mixture. To keep the two half-racks steady, nest the exposed bones together at the top.

Roast lamb and potatoes about 20 to 25 minutes, until the internal temperature of lamb reads about 130 degrees for medium rare.

When lamb has reached your desired level of doneness, remove from oven and tent with foil. Let sit 5 to 10 minutes.

Slice rack into chops if desired and serve with potatoes and tomatoes.