Spiced Lamb With Plum Sauce

• Lamb:
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
• 1 tablespoon extra-virgin olive oil
• 1 onion, thinly sliced (about 3 cups)
• Cooking spray
• Sauce:
• 1 3/4 cups water
• 1 1/2 cups pitted dried plums, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 375u0b0.
2. To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.
3. Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375u0b0 for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130u0b0. Let stand 10 minutes. Cut lamb into chops. Discard onions.
4. To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.
5. Wine Match: A big red has enough body to stand up to the meaty lamb, and its fruit marries well with the plum. Sonoma's Dry Creek Vineyard's Heritage Zinfandel 2009 ($19) is juicy with undertones of clove and pepper that draw out the aromatics. --Gretchen Roberts

ground cumin, ground coriander, ground cinnamon, paprika, salt, freshly ground black pepper, lamb, extravirgin olive oil, onion, cooking spray, water, ground cumin, ground coriander, ground cinnamon, paprika, salt, black pepper, lemon juice, fresh cilantro

Taken from www.myrecipes.com/recipe/spiced-lamb-plum-sauce (may not work)