Moroccan Rack Of Lamb - cooking recipe

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

Preparation

About an hour before roasting, remove lamb from refrigerator.
Trim excess fat.
Stir oil with seasonings and garlic.
Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
Place each rack as it is coated on a large baking sheet with shallow sides.
Depending on pan size, bone ends may lay on pan edges.
For even cooking, leave coated lamb at room temperature for 1 hour.
Or lamb can be refrigerated, lightly covered, up to 1 day.
Bring to room temperature before roasting.
When ready to roast, preheat oven to 400F (200C).
Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.