Rack of lamb is a popular dish served at many restaurants, but many home cooks fear trying to reproduce it. Elegant and usually bursting with earthy flavors, rack of lamb is easier to make than you think - especially with this recipe. The October issue of Gourmet Magazine was bursting at its binding with tantalizing recipes, but this was the first one I tried.
Tip: Roasting the meat over sliced potatoes enhances the lamb with savory juices.
- 2 garlic cloves
- 2 tsp chopped thyme
- 1 tsp chopped rosemary
- 3 Tbsp olive oil, divided
- 2 medium tomatoes, halved
- 1 (1 lb) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
- 2 medium shallots, thinly sliced (1/3 cup)
- 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
- 2 Tbsp water
Mince and mash garlic to a paste with 1/2 tsp salt and 1/2 tsp pepper. Stir together with herbs and 1 Tbsp oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of the garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 tsp salt and 1/4 tsp pepper.
Heat 1 Tbsp 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 Tbsp 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 center of meat (do not touch bone) registers 130 degrees F for medium rare, 20 to 25 minutes. Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes. Serves 2.
From the October issue of Gourmet Magazine, recipe by Shelley Wiseman.