Rack of Lamb

To prepare the lamb: Remove the strip of meat and fat from the top of each rack. Trim the racks of remaining fat; scrape the leg bones bare. Reserve the top meat section and scraps for the sauce.

To make the sauce: Preheat the oven to 425 F. Place the reserved top meat section and trimmings from the racks in a baking pan. Add the carrots, onions, thyme, and shallots and roast for 15 to 20 minutes, until browned. Take the pan from the oven and pour water into the pan, stirring up the browned bits. Strain through a sieve. Skim the fat. Return the juices to the pan and cook until reduced by two-thirds in volume. Strain again and return to the heat. When the liquid starts to thicken, whisk in the cream. Simmer for 5 minutes over low heat.

To cook the lamb: Season the lamb with salt and pepper. Heat the olive oil in a large heatproof saute pan or skillet over medium-high heat and sear the lamb racks on both sides, 3 minutes per side. Take off the heat and wrap the leg bones on the racks with foil to keep from burning. Sprinkle chopped thyme over the racks.

Preheat the oven to 425 F. Mix the bread crumbs, garlic, salt and pepper, parsley, and olive oil. Spread on the backs of the lamb racks. Put the racks in the oven and roast 10 to 15 minutes, to desired degree of doneness. Remove, tent loosely with foil, and let rest 5 to 10 minutes.

To prepare the tomatoes: Preheat the oven to 300 F. Place the ingredients in a baking pan and cook until the tomatoes are soft, about 15 minutes, basting the tomatoes 3 times with the juice.

To serve: Puree the parsley with the olive oil until smooth. Stir one tablespoon of parsley puree into the cream sauce. Mash the potatoes with the butter and the remainder of the parsley puree. Remove the foil from the leg bones. Cut each rack of lamb into four pieces. Place a ring mold on each plate and fill with parsley potatoes. Press down slightly to pack, then lift molds. Place two pieces of lamb on each plate. Divide the tomatoes among the plates. Drizzle with sauce.