I typed up the recipe and posted the pictures to flickr a week and a half ago. Unfortunately, the real world interrupted and I never got around to writing an introduction. It appears that I’ve been a bad blog writer so my apologies. But this recipe should be worth the wait.
The best lamb I’ve ever had was Gigot D’agneau at a somewhat random bistro in Paris. The lamb was tender but flavorful. The accompanying gratin dauphinois was amazing (I had to keep close watch over it so Angela didn’t eat all of it). The ambiance was good including the French group at the next table reciting Chuck Norris facts in English (the rest of their conversation was in French). This is almost as good.
I noticed this when flipping through Gourmet and was immediately interested. Even the name makes it sound good. The in-magazine pictures didn’t hurt. We don’t usually eat rack of lamb because of the price but decided that it was worth a try.
And it ended up being worth every penny. The lamb was tender and tasty. I’d almost recommend this as a dish to serve guests but the lamb is good that we ended up picking up individual lamb chops and biting off the bits of remaining meat. It probably is worth making a fool of one’s self for.
When making this, consider making extra potatoes (assuming they’ll fit in the pan). The potatoes are quite good and, in our household at least, extra potatoes are always well received.
This would go nicely with a nice Syrah or Shiraz (the 2001 Daniel Gehrs Shiraz we opened had gotten a little too old).
Provençal Rack of Lamb with Roasted Tomatoes
Adapted from Gourmet, October 2008
2 garlic cloves
salt and pepper
2 tsp chopped thyme
2 tsp chopped rosemary
3 tbsp olive oil, divided
2 medium tomatoes, halved
1 one lbs frenched rack of lamb
2 medium shallots, thinly sliced
2 medium boiling potatoes, peeled and sliced 1/4″ thickly
2 tbsp water
- Preheat the oven 400°F.
- Mash the garlic into a paste and add 1/2 tsp salt and 1/2 tsp pepper. Stir in the thyme and rosemary and 1 tbsp olive oil.
- Put the tomatoes cut side up in a small baking dish. Sprinkle 1/3 of the garlic mixture over the tomatoes. Bake the tomatoes for 30 to 40 minutes total.
- Meanwhile, cut the lamb rack in half and dry the lamb with paper towels and season it all over with salt and pepper.
- Heat 1 tbsp olive oil in an oven proof skillet over medium-high heat. Brown the lamb on all sides, about 6 minutes total. Set the lamb aside. Discard the oil.
- Add 1 tbsp more olive oil to skillet over medium-high heat. Add the shallots and potatoes and cook into they are just beginning to brown.
- Add the water and stir in 1/2 of the remaining garlic mixture to the skillet. Season the potatoes with salt and pepper. Remove from the heat.
- Rub the remaining garlic mixture on the fat side of the lamb racks. Place the lamb racks on top of the potatoes, fat side up. Roast in the oven until the lamb reaches an internal temperature of 135ºF about 25 minutes.
- Remove from the oven and allow the lamb to rest for 5 minutes.
- Serve with the roasted tomatoes.