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Rack of Lamb Boulanger




Source of Recipe


Chef Giuseppe Pollara and Princess Cruises


List of Ingredients




2 small onions sliced
2 russet potatoes, peeled and sliced
5 tablespoons olive oil
2 racks of lamb - french cut (about 6 to 8 chops each)
1 pound ripe tomatoes chopped
4 garlic cloves crushed
1/2 cup dry white wine
2 tablespoons chopped Italian parsley
Pinch of oregano, thyme, marjoram and rosemary.
salt to taste


Recipe



Preheat the oven to 500 degrees. In a shallow baking pan, toss onions and potatoes with 4 tablespoons of olive oil. Bake for 10 minutes in oven. Brush the racks of lamb with 1 tablespoon of oil and place them on top of the potatoes and onions. In a bowl, mix together tomatoes, garlic, wine, parsley, herbs and salt; stir well. Pour the mixture over the lamb and cook for 10 minutes. Decrease the temperature to 400 degrees and bake for another 15 minutes for rare lamb. Transfer to warm platter. Carve into chops and serve. Makes 4 Servings.