anyone got a good rack of lamb recipie?

[minspugs]

its my dhs favourite food and i want to cook it for him, so anyone have any ideas? dont have much experiance of cooking lamb so all help welcome. thanks

I do this lovely Rick Stein recipe (just add steamed veg of your choice)

Roast Rack of Lamb with Crushed Potatoes and Caramelised Garlic

Servings: 4

Ingredients
2 x 500g racks of lamb, trimmed and chined, and the chine bone removed
salt and fresh ground black pepper
For the crushed potatoes with slowly caramelized garlic
2 x 75-80g heads Garlic
25g Butter
1 tbsp Olive oil
100ml chicken stock
750g new potatoes, scraped clean
15g flat-leafed parsley, chopped
For the garlic gravy
50ml chicken stock
1/2 tsp lemon juice
10g Butter

Method

1. Preheat the oven to 230C/gas 8.

1. For the slowly caramelized garlic, peel the cloves from each of the 2 heads and put them into a small pan with the butter and olive oil. Sauté gently until just starting to colour, then add the chicken stock, press a sheet of crumpled wet greaseproof paper down onto the top of them and leave to cook very gently for 15 minutes.

1. Meanwhile, put the potatoes into a pan of well-salted water (1 teaspoon per 600 ml), bring to the boil and simmer for 15-20 minutes until tender. Season the racks of lamb with salt and pepper, put them into a small roasting tin and roast for 25 minutes. Remove the lamb from the oven, cover tightly with some foil and leave somewhere warm to rest for up to 10 minutes.

1. Lift the soft, caramelized garlic out of its cooking juices onto a board and coarsely chop.

1. Drain the potatoes well, return them to the pan and gently crush each one up against the side of the pan with the back of a fork until it just bursts open. Add two-thirds of the garlic, the chopped parsley and a little seasoning and lightly mix them together.

1. For the garlic gravy, return the pan of garlic cooking juices to a high heat, add the chicken stock, lemon juice and remaining chopped caramelized garlic and boil rapidly until reduced slightly and well flavoured. Whisk in the butter and season to taste with some salt and pepper.

1. Carve the racks of lamb into cutlets. Spoon the crushed potatoes into the centre of 4 warmed plates and rest the cutlets alongside. Spoon around the garlic gravy and serve.

You can add a herb crust to the lamb too if you wish

For the herb crust
200g/7oz fresh, rich white bread
2 tbsps freshly chopped flatleaf parsley
1 tsp fresh soft thyme leaves
1 tsp fresh rosemary leaves
1 fat garlic clove, peeled and finely chopped
4 tbsp vegetable oil
100g/4oz unsalted butter
sea salt and freshly ground black pepper
2 tbsp Dijon mustard

Break the bread into large pieces and place in a food processor or blender and turn into fine crumbs. Add the herbs and garlic and blitz for a further 30 seconds. Press a generous handful of the herb crust over the racks and cook as described in the previous recipe.