For a more elegant presentation, ask your butcher to french the rack of lamb (that is, trim the meat and fat from the ends of the bones). Also serve the Potato Silk with Truffle Oil and sautéed cherry tomatoes. A good Merlot is the perfect accompaniment.
Makes 2 servings.
- 1large garlic clove
- 1/2cup chopped fresh basil
- 1/3cup freshly grated pecorino romano cheese
- 1/3cup plain dry breadcrumbs
- 2tablespoons herbes de provence*
- 1 1/2tablespoons dijon mustard
- 2 1/2tablespoons olive oil
- 11 1/2-pound rack of lamb, trimmed
DIRECTIONS 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.