First, make sure the girl is not a vegetarian and likes garlic. ;)

Keep the recipe simple and use the best ingredients and you are set.
Mix the best olive oil you can find, crushed garlic, fresh twigs of rosemary and thyme, a little bit coarse salt and coarse pepper in a tupperware with the racks. Put in the fridge overnight.

How much? Well, as much as you like. But don't overdo the garlic, not yet. If you are beginning cook, this might sound all a little vague. Don't worry, if it turns out terrible, tell her you tried your best and she'll love you for trying so hard. Smile.

Also make sure you have a BBQ thermometer which can tell you when things are done. Stick it into one of the racks and keep an eye on it. It should tell you which core temperature means that the meat is still pink and delicious. When done, take the racks out of the BBQ or oven. Let them rest for a few minutes. If you put some aluminium foil on them, they will keep warm. This allows the juices to distribute themselves inside the meat.

I usually serve an entire rack per person, but you can can cut them into slices and serve them like this.

I also serve Greek Tzaziki with the lamb and bread. Tzaziki is full of garlic and goes wonderfully with the meat. Alternatively, you can make a Potato Gratin. Both go very well. Google for a Gratin dauphinois and you'll find a great company to the lamb.

Best of luck!
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