Rack of Lamb with Moroccan Spice Rub

Rack of lamb has the reputation of being difficult. We made it last night and it was incredibly easy and delicious. Trader Joe's sells rack of lamb already "frenched" -- meaning the ribs are already exposed a la restaurant style. Racks vary in size... the one we bought was 1 1/4 lbs and fed 2 people perfectly. It was $15 at TJ's.

This recipe is from Joy of Cooking, and calls for a bunch of spices, fresh mint, and parsley to be thrown together with olive oil to create a wet rub. You apply this to the rack and marinate for 30 min to an hour. Preheat your oven to 425.

Wet Rub:

Mix well with a fork in a small bowl:

2T Olive Oil
1/4 Cup Chopped Fresh Mint
2T Chopped Fresh Parsley
1 1/2t Ground Ginger
1/2t Ground Allspice
1/2t Ground Cinnamon
1/2t Ground Coriander
1/2t Pepper
1/2t Paprika
1/2t Salt
Large pinch Ground Red Pepper
Large pinch Ground Cloves

After marinating in the refrigerator, roast for about 23-25 min for medium rare. A larger rack would take a bit longer. Let rest under foil for 5-10 min and cut between the bones.

That's it. Simply oven roasting and a spice rub produces excellent flavor and tender meat.