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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