Herb-Crusted Rack of Lamb
1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed
Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
*A dried herb mixture available at specialty foods stores and some supermarkets.
This came from the following website:
http://www.epicurious.com/recipes/food/views/107704
and appeared in the February, 2003 issue of Bon Appétit. It was under a topic in Bon Appétit called "Entertaining made easy" which is a regular column in that magazine meaning the recipe should be pretty simple and easy. What's nice about this particular recipe is that it's a classic French way to prepare rack of lamb. If your son has a healthy appetite, you may want to get two racks and double the recipe but the cooking time remains the same.