1. Sprinkle the lamb with the chopped thyme, salt and pepper.
2. Melt the 2 tablespoons of butter in a skillet. Add the meat and garlic. Brown quickly on all sides and cook over medium heat, turning constantly, for 10 minutes or until rare.
3. Remove the pieces of lamb to a warm platter. Pour off the fat from the skillet, retaining the garlic cloves.
4. To make the sauce, add the shallots to the skillet and cook briefly, stirring, until wilted. Add the wine and cook until it evaporates. add the water, tomatoes and remaining 4 tablespoons of butter. Bring to a boil and blend with wire whisk. Add any drippings from the lamb. Cook for 1 minute. Check for seasonings.
5. Meanwhile, prepare the tomatoes and zucchini (see below), and sautéed potatoes.
6. To assemble the dish, place some sauce on four plates in the shape of a circle. Place overlapping slices of meat over the sauce. Carefully remove the tomatoes and zucchini from the pan with a spatula and place them in a row between the meat slices. In the center place the sautéed potatoes and decorate with a sprig of fresh thyme.
1. Preheat the oven to 400°.
2. Cover the bottom of a shallow baking pan large enough to hold the vegetables in one layer with 2 tablespoons of the melted butter. Springkle with ¼ teaspoon of the thyme.
3. Slice the zucchini and tomatoes about ¼ inch thick, discarding the ends. Altenate the slices in the pan and sprnkle with salt and pepper. Springkle the remaining ¼ teaspoon of thyme over all and drizzles the remaining 2 tablespoons of butter evenly over the vegetables.
4. Place in the oven and bake 10 minutes, or until just tender. Remove and keep warm.
Yield: 4 servings.
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© 1998 Ronald Florence Last modified: Fri Jan 30 17:55:16 EST 1998