We are having a nice quiet Christmas this year (My Wife, Son and me) So I thought I would change it up a bit and have rack of lamb. Either a guard of honor or a crown. http://www.recipetips.com/kitchen-ti...tion-guide.asp

or heck just even racks. Not sure if I want to bake or grill. I am thinking of a mop of garlic, basalmic vinigar and rosemary. I have also had them with a dipping sauce, cant remember what it was though, but that might be nice (NO mint) open to other recipies or suggestions.
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First, slaughter a lamb ...
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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.
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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.
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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.
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Ummm, I don't write anything down or measure stuff at all, so I'll do my best.

The last rack I did was rubbed with EVOO, then crusted with fresh cracked black pepper, sea salt, garlic powder, rosemary, basil, and oregano.

Each side was seared for about 1:30 on a super hot grill. Then moved to indirect heat for about 45 minutes around 350*

Let rest for about 10-15 minutes for cutting. And we ate it with an habenero pepper jelly mixed with plain yogurt!

Was excellent.
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So livwire68, what's the final verdict? I hope you did the guard of honor or crown presentation!:-)
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I'm probably a little late to the party, but I've made this one a few times and it's PHENOMENAL!

Ingredients (serves 2)
1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Grey Poupon Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan

Directions
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 450 degrees F.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 15 to 20 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
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I think it will be the crown in my kingdom! Just marinated with garlic, pepper, rosemary, evoo, pom juice, basalmic vinigar and a touch of tyme. I think I will be making a pom/wine sauce. Grilled cant wait! It will be our Christmas dinner! Thanks for all the suggestions and Merry Christmas!
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