Ingredients

3 tablespoons pitted kalamata olives, or other brine-cured black olives
2 tablespoons fresh bread crumbs, made from French bread
1 tablespoon plus 2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Summer Stuffed Tomatoes, recipe follows

Directions

Preheat the oven to 450 degrees F.

Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until
finely chopped. Season with salt and freshly ground black pepper to taste.

Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet
over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack
of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.

Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere
to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.

Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual
chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed
Tomatoes.

Ingredients

Summer Stuffed Tomatoes:

Directions

2 large
tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan


Preheat the oven to 450 degrees F.

Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick
shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides
down, on a plate lined with paper towels until ready to assemble and bake.

In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5
minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini
and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in
1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the
heat and let cool slightly.

Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any
extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the
upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden
brown, about 10 minutes.

Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.

Yield: 2 servings