Provençal Rack of Lamb

Ingredients for Provençal Rack of Lamb

• 2 vitlöksklyftor

• 2 teaspoons chopped thyme

• 1 teaspoon chopped rosemary

• 3 matskedar olivolja, delad

• 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 (80ml )

• 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick

• 2 matskedar vatten

Preheat oven to 204°C with rack in middle.

Mince and mash garlic to a paste with 1/2 teaspoons salt and 1/2 teaspoons 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 teaspoons salt and 1/4 teaspoons 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 centre of meat (do not touch bone) registers 54°C for medium-rare, 20 to 25 minutes.

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

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