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1
Preheat the oven to 450 degrees F.
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2
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped.
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3
Season with salt and freshly ground black pepper to taste.
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4
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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5
Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil.
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6
When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes.
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7
Transfer to a plate and let cool slightly.
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8
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat.
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9
Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
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10
Remove from the oven and let sit for 5 to 10 minutes before carving.
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11
To serve, carve the rack into individual chops.
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12
Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
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13
2 large tomatoes
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14
1 tablespoon olive oil
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15
1/4 cup chopped onions
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16
2 teaspoons minced garlic
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17
1 small zucchini, diced
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18
1 small squash, diced
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19
2 teaspoons chopped basil
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20
1/2 teaspoon chopped thyme
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21
Salt and freshly ground black pepper
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22
2 tablespoons freshly grated Parmesan
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23
Preheat the oven to 450 degrees F.
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24
Cut top 1/2-inch off tomatoes and reserve.
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25
Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells.
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26
Finely chop tomato tops.
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27
Lightly salt the insides of the tomatoes.
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28
Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
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29
In a skillet, heat the oil over medium heat.
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30
Add the onions and cook, stirring, until softened, about 5 minutes.
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31
Add the garlic and cook, stirring, until fragrant, 30 seconds.
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32
Add the chopped tomato tops, zucchini and squash.
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33
Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes.
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34
Stir in 1 teaspoon basil and the thyme.
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35
Season, to taste, with salt and freshly ground black pepper.
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36
Remove from the heat and let cool slightly.
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37
Place the tomato shells in an oiled baking dish.
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38
Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan.
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39
Sprinkle the top of each tomato with 1 tablespoon of cheese.
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40
Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes.
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41
Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil.
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42
Serve hot.
