Provençal Rack of Lamb
Ingredients
- 2 garlic cloves
- 2 teaspoons chopped thyme
- 1 teaspoon chopped rosemary
- 3 tablespoons olive oil, divided
- 2 medium tomatoes, halved
- 1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
- 2 medium shallots, thinly sliced (1/3 cup)
- 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
- 2 tablespoons water
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