spice-coated rack of lambrating:
I served this dish with chard (see chard with soy, ginger, lime juice and sesame).
A rack of lamb cut into 8 chops
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspooon ground cumin
half teaspoon chilli flakes
half teaspoon ground black pepper
half teaspoon turmeric
quarter teaspoon salt
1 lemon – juice and grated rind (use unwaxed lemon if possible)
Remove any fat or skin from the rack of lamb and cut it into individual chops.
Put all the spices and salt into a dry frying pan over high heat and cook until aromatic and lightly scorched. Pull off the heat and allow to cool, then rub the spices all over the lamb, on both sides.
Remove any fat or skin from the rack of lamb and cut it into individual chops.Rub chops all over with 1 tablespoonful of olive oil, the lemon juice and finely-grated lemon rind. Set aside.
Leave the lamb in the fridge to marinate for 2-3 hours or overnight.
Preheat oven to 220C (or 200 if you're using a fan oven).
Allow meat to return to room temperature before cooking in the oven for about 25 mins, or rather less if you prefer your lamb pinkish inside.