Moroccan Rack Of Lamb

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.