Moroccan Rack Of Lamb

• 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

1. About an hour before roasting, remove lamb from refrigerator.
2. Trim excess fat.
3. Stir oil with seasonings and garlic.
4. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
5. Place each rack as it is coated on a large baking sheet with shallow sides.
6. Depending on pan size, bone ends may lay on pan edges.
7. For even cooking, leave coated lamb at room temperature for 1 hour.
8. Or lamb can be refrigerated, lightly covered, up to 1 day.
9. Bring to room temperature before roasting.
10. When ready to roast, preheat oven to 400F (200C).
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. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

lamb, olive oil, ground cumin, ground coriander, paprika, cinnamon, fresh coarse ground black pepper, salt, cayenne pepper, garlic

Taken from www.food.com/recipe/moroccan-rack-of-lamb-277465 (may not work)