Spring equals lamb.




1 small stick cinnamon

1 tablespoon whole coriander seeds

1 tablespoon cumin seeds

2 whole allspice

2 tablespoons sweet paprika

1/2 tsp. cayenne

2 tsp. brown sugar

1/3 cup olive oil

2 tablespoons minced garlic

2 trimmed 8 bone lamb racks

1 cup finely chopped parsley

3 tablespoons finely chopped mint

In a spice/ coffee grinder, add the cinnamon stick and remaining dry spices. Grind until fine. In a bowl combine the olive oil and garlic; stir in the spice blend. Coat the racks with the mixture and then parsley and mint. Cover and allow to marinate for 2-8 hours in the refrigerator.

Heat the grill to medium high heat. Grill until medium rare. Remove from grill and allow to rest for 10 minutes covered with foil. Slice into 2 bone chops.

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