roasted rack of lamb with heirloom tomatoes
Recipe type: main courses
- 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)
- Preheat oven to 425°F.
- Cover a large rimmed baking sheet (large enough to contain both racks of lamb with some space to spare) in foil.
- Rub garlic cloves (if using) all over lamb and place into roasting pan
- Rub lamb with 1 tablespoon oil; sprinkle with half of the rosemary, then salt and pepper. Place on baking sheet.
- 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.
- 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.
- While lamb is resting, transfer tomatoes to a large serving platter and place tomatoes around the edges.
- Cut lamb between bones into individual chops.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/01/3696.html