From: Chef Eric Masson, The Brentwood, White River, NC. Yield: 4 servings.
2 racks of lamb (7-8 ribs, 14-18 oz. each)
1 Tbsp. fresh rosemary, finely chopped
4 Tbsp. olive oil
1 lb. fingerling potatoes, scrubbed and large ones cut in half
1 cup red seedless California grapes, halved
3 cloves garlic, finely minced