roasted rack of lamb with heirloom tomatoes
A deceptively simple lamb recipe that allows the inherent tastiness of the ingredients shine
Recipe type: main courses
Serves: 6-8
  • 2 2-lb lamb racks, Frenched (your butcher can do this for you)
  • 4-5 teaspoons of good olive oil, divided
  • 3 12-ounce containers of plum or heirloom tomatoes
  • 5 tablespoons chopped fresh rosemary
  • kosher salt and pepper, to taste
  • 2 garlic cloves, peeled and left whole (optional)
  1. Preheat oven to 425°F.
  2. Cover a large rimmed baking sheet (large enough to contain both racks of lamb with some space to spare) in foil.
  3. Rub garlic cloves (if using) all over lamb and place into roasting pan
  4. Rub lamb with 1 tablespoon oil; sprinkle with half of the rosemary, then salt and pepper. Place on baking sheet.
  5. Mix together 2 tablespoons oil, 1½ teaspoons rosemary and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb.
  6. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes.
  7. While lamb is resting, transfer tomatoes to a large serving platter and place tomatoes around the edges.
  8. Cut lamb between bones into individual chops.
Recipe by Grits and Chopsticks at