Moroccan Rack of Lamb

Ingredients

• 3 racks of lamb
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 minced garlic cloves

Directions

1. 1

   About an hour before roasting, remove lamb from refrigerator.

2. 2

   Trim excess fat.

3. 3

   Stir oil with seasonings and garlic.

4. 4

   Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.

5. 5

   Place each rack as it is coated on a large baking sheet with shallow sides.

6. 6

   Depending on pan size, bone ends may lay on pan edges.

7. 7

   For even cooking, leave coated lamb at room temperature for 1 hour.

8. 8

   Or lamb can be refrigerated, lightly covered, up to 1 day.

9. 9

   Bring to room temperature before roasting.

10. 10

    When ready to roast, preheat oven to 400F (200C).

11. 11

    Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).

12. 12

    Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.