Provençal Rack of Lamb
A classic French dish featuring herb-crusted rack of lamb served with roasted tomatoes and potato-shallot mixture. The lamb is seasoned with garlic, thyme, and rosemary for authentic Provençal flavors.
Ingredients
- •2 cloves garlic cloves
- •2 teaspoons chopped thyme
- •1 teaspoon chopped rosemary
- •3 tablespoons olive oil
- •2 medium tomatoes
- •1 pound rack of lamb
- •2 medium shallots
- •2 medium boiling potatoes
- •2 tablespoons water
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 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.
5 min
- 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.
35 min
- 4.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2 min
- 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 min
- 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.
5 min
- 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 130°F for medium-rare, 20 to 25 minutes.
25 min
- 8.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
10 min
