- 2 Large Cloves garlic, peeled
- 3/4 t Salt
- 3/4 t Freshly ground black pepper
- 3 t Fresh thyme, chopped
- 2 t Fresh rosemary, chopped
- 1/4 C The Olive Grove’s Picual Evoo, divided
- 2 Tomatoes, halved
- 1 Rack of lamb, about 1 lb
- 2 Shallots
- 2 White potatoes, medium, peeled
- 2 T White wine
Preheat oven to 400. Chop garlic and place in a small bowl and sprinkle with 1/2 t each salt and pepper. Mash into a paste. Stir in chopped herbs and half of the olive oil. Place tomatoes cut side up on a baking sheet and drizzle with about 1/3 of garlic/herb mixture and set aside. Cut rack of lamb in half and sprinkle with remaining 1/4 t each salt and pepper. In a skillet or frying pan, heat a high temp oil like grapeseed or canola over high heat. Brown rack of lamb on all sides and set aside.
Slice potatoes into 1/4″ slices. Peel and slice shallots thinly. Add remaining olive oil to skillet and heat over medium heat. Add potatoes and shallots and cook until beginning to brown, about 3 to 5 minutes. Stir occasionally. Stir in wine and about half of your garlic/herb mixture. Sprinkle with additional salt and pepper to taste. Set aside.
Rub the rest of your garlic/herb mixture into the fat side of the rack of lamb.
Place baking dish with tomatoes in the oven. Roast 30-40 minutes, until very tender. Place racks of lamb upright in skillet on top of potato mixture. Roast lamb and potatoes about 20-25 minutes for medium rare. Remove from oven and cover with foil and let sit 5 to 10 minutes. Slice rack into chops and serve with potatoes and tomatoes.
Pair with a bottle of Pinot Noir or Shiraz.