Moroccan Rack of Lamb

Ingredients

• racks of lamb
• olive oil
• ground cumin
• ground coriander
• paprika
• cinnamon
• fresh coarse ground black pepper
• salt
• cayenne pepper
• minced garlic cloves

Preparation

1. 1about an hour before roasting , remove lamb from refrigerator
2. 2trim excess fat
3. 3stir oil with seasonings and garlic
4. 4spoon a third on fat side of each lamb rack
5. 5evenly spread over fat and meaty ends and lightly over bone side
6. 6place each rack as it is coated on a large baking sheet with shallow sides
7. 7depending on pan size , bone ends may lay on pan edges
8. 8for even cooking , leave coated lamb at room temperature for 1 hour
9. 9or lamb can be refrigerated , lightly covered , up to 1 day
10. 10bring to room temperature before roasting
11. 11when ready to roast , preheat oven to 400f
12. 12then roast , uncovered , for 25 to 30 minutes for rare to medium-rare lamb
13. 13internal temperature should be 140f to 150f
14. 14remove lamb to a cutting board
15. 15cover with a tent of foil for 5 minutes before slicing into chops