Gourmet Monday

The oven probe! While I was fixing this dinner I decided to try and use the oven probe. We got out the owners manual and still could not get it to work. This again is another first for me. I have never cook lamb before. It was very tender with tons of flavor in every bite. It was very easy to make and looks like you worked for hours.

Oven Roasted Rack of Lamb

1 2-pound rack of lamb about 8 ribs
3 tablespoons olive oil divided
1 clove of garlic
1 tablespoon Greek seasoning
3 teaspoons chopped fresh rosemary
1 12 oz container cherry tomatoes

Preheat over to 425 F. Rub lamb with 1 tablespoon oil; sprinkle with 11/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 11/2 teaspoon 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 the thickest part of lamb register 135 F for medium -rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. I cooked the lamb for about 45 minutes it was to rare at 30 minutes.

Garlic Mashed Potatoes

2 lb medium potatoes
5 large garlic cloves roasted
1 teaspoon chopped fresh thyme
3 teaspoons olive oil

I roasted the garlic in a Terra Cotta roasting pot while the lamb was cooking. Roasting the garlic makes it spreadable. Boil the potatoes until tender, add garlic and thyme to potatoes and serve.