Provençal Rack Of Lamb

1. 1

   Preheat oven to 400u00b0F with rack in middle.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

   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 130u00b0F for medium-rare, 20 to 25 minutes.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.