RECIPES Syrian Spiced Rack of Lamb Email this recipe Servings: 4 Time: 1 hour • 2 tablespoons cumin seeds • 1 tablespoon black peppercorns • 1 teaspoon allspice berries • 1 teaspoon coriander seeds • 1 teaspoon cardamom seeds, removed from the pod • 1 cinnamon stick • 1 tablespoon paprika • Salt to taste • 2 racks of lamb (4 chops each, 1 1/2 pounds total) • 2 tablespoons canola oil Directions In a large skillet over medium heat, toast cumin, peppercorns, allspice, coriander, cardamom and cinnamon stick until fragrant, about 3 minutes. Grind spices along with paprika and a pinch of salt in a spice grinder or coffee grinder. Preheat oven to 375 degrees. Salt lamb, then pat spice mixture all over it. Let rest for 15 minutes at room temperature. Heat oil in a large skillet. Brown lamb on all sides. Transfer to a rack set in roasting pan, and roast lamb until done to taste, about 25 minutes for medium rare (130 degrees on a meat thermometer). Carve lamb into chops and serve. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety