Any missteps I need to avoid in preparing a crown roast of lamb?

Rack of lamb was on sale at the market today, and in an attempt to increase my knife skills/experience, I broke down and bought two racks with the intentions of learning to French them tomorrow. After I dress them, I'm going to arrange them into a crown roast using Alton Brown's recipe from Good Eats (roasted in a bundt pan).

I'm nervous about cooking this because a) I've only eaten lamb once, b) I've never cooked it, c) I'm cooking it for someone who has never eaten it, and d) that's $60 worth of meat that I could potentially fuck up.

I really, really don't want to miscook it because I know how having something cooked wrong can turn someone off of a food item for life. And this might be the one time this person ever has lamb, so I want it to be a positive experience.

I've got the CIA's book The Professional Chef for a play-by-play on how to do the Frenching, as well as Brown's video. I'm seasoning with minced garlic, thyme, ground coriander, sea salt and cracked pepper. Making a sauce out of rosemary, sherry vinegar, black truffle Dijon mustard and fond. Serving with a roast mushroom wild rice pilaf and artisan mint jelly. (Going to stuff the crown roast with the wild rice pilaf after cooking.)

Am I missing anything? My biggest weakness in the kitchen is pacing/timing out dishes.

Any ideas for another vegetable/side dish? I'm thinking flageolets or a white bean puree.

UPDATE: Got the crown roast in the oven now and a pot of wild rice on the stove. Alton makes Frenching look a lot more easy than it is in real life. However, I do have to say that my second rack of Frenched lamb looked a lot better than the first one, so I think it's just a learning thing.

UPDATE 2: Just got done with supper. They loved it. Finely chopped some leftover dilled carrots into my wild rice pilaf to add some color and cooked the lamb to about 140 degrees. Didn't serve with any sides other than the rice pilaf - just the mustard sauce, mint jelly, and toasted baguettes. Two thumbs up for Alton Brown's lamb recipe, and thanks for everybody's help in the comments!