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

1. Mince garlic in processor.
2. Add next 5 ingredients.
3. Using on/off turns, process just until basil is finely chopped.
4. Drizzle oil over.
5. Process until mixture is blended.
6. (Can be made 4 hours ahead.
7. Cover; chill.)
8. Preheat oven to 425F.
9. Sprinkle lamb with salt and pepper.
10. Arrange, bone side down, on small rimmed baking sheet.
11. Press breadcrumb mixture onto lamb, coating completely.
12. Roast until meat thermometer inserted into center of lamb registers 135F for medium-rare, about 30 minutes.
13. Let lamb rest 15 minutes.
14. Transfer lamb to cutting board.
15. Cut between bones into individual or double chops.
16. Divide between 2 plates; serve.
17. *A dried herb mixture available at specialty foods stores and some supermarkets.

garlic, fresh basil, freshly grated pecorino, breadcrumbs, herbes, mustard, olive oil, rack of lamb

Taken from www.epicurious.com/recipes/food/views/herb-crusted-rack-of-lamb-107704 (may not work)