Moroccan Rack of Lamb

This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!

• Ready In: 40 mins
• Serves: 6-8

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. 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.