Herbs really bring out the best in a rack of lamb, and the tomato-basil accompaniment is just divine. You can roast potatoes on a tray in the oven while the lamb cooks -- just beware of the high temperature and turn them a few times so they don't burn.
- Herb rub
- 3 cloves garlic, smashed and peeled
- 2 1/4 teaspoons dried oregano, preferably Greek
- Pinch dried rosemary
- 2 1/4 tablespoons dried thyme
- 1 tablespoon plus 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- Rack of lamb
- 1 pint (2 cups) medium to large cherry tomatoes, stemmed
- 1 tablespoon olive oil
- 1 rack of lamb (2 to 2 1/2 pounds), bones cleaned of fat
- 1 tablespoon fresh basil leaves, stacked in a pile, rolled up and thinly sliced
Preheat the oven to 500 degrees F with the oven rack in the center.
Cut the garlic into medium pieces. Place in the blender along with the oregano, rosemary, thyme, salt, pepper and olive oil. Blend into a smooth puree. Coat all sides of the rack of lamb with the mixture.
Put the tomatoes in a 14-by-12-by-2-inch roasting pan. Drizzle 2 teaspoons of the oil over the tomatoes. Rub the oil over the tomatoes and pan. Sprinkle with salt. Roast for 10 minutes.
Gently, move the tomatoes toward the sides of the pan. Put the rack of lamb in the middle. Roast for 20 minutes. Remove the rack to a serving dish. Let stand for 5 minutes.
Stir the basil the into tomatoes and spoon them around the lamb before serving.
It's great to have a roasting pan handy for meat dishes like this one. Shop for a roasting pan.
Serve This Dish With: