Wanted rack of lamb recipes

[massphatness]

First, slaughter a lamb ...

[av8tor152d]

Here is one I have used before pretty tasty

* 2 racks of lamb, tied into a crown roast,minimum 12 cutlets
* 3/4 ounce butter
* 2 onions, chopped
* 1 green apple, peeled and chopped
* 1 cup fresh breadcrumb
* 2 tablespoons fresh sage, chopped
* 1 tablespoon fresh parsley, chopped
* 1/4 cup unsweetened apple juice
* 2 eggs, separated

Directions

1. Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
2. Trim excess fat and sinew off meat.
3. Combine breadcrumbs, sage and parsley.
4. Melt the butter in a small pan.
5. Add the onion and apple and cook over medium heat until soft.
6. Remove from the heat and stir into combined breadcrumbs/sage/parsley.
7. Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
8. Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
9. Fold lightly into the stuffing mixture.
10. Place the crown roast in a shallow roasting pan.
11. Place a sheet of lightly greased foil in the base of the roast cavity.
12. Spoon the stuffing into the foil cavity, pressing in lightly.
13. Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
14. Remove from oven and let the lamb sit for 10 minutes prior to carving.
15. Cut between the cutlets to separate and serve.

[Gargoyle]

I have had the best luck with complete simplicity. I just added a little salt & pepper, then grilled with a charcoal grill with some mesquite smoke chips for flavor (still grilling though, not smoking). I prepared a carrot-based glaze and the flavor was amazing. I'll try to dig up the recipe for the carrot glaze, but don't know if I'll be successful with it tonight.

[CoventryCat86]

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.