2 tbsp (30 mL) olive oil
2 cloves garlic, minced
1 tsp (5 mL) sweet smoked paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) finely grated orange zest
½ tsp (2 mL) ground ginger
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) red chili flakes
3 frenched lamb racks, each 1 lb (500 g)
Salt and black pepper to taste
Orange zest and mint sprigs for garnish
- In a small bowl, stir together oil, garlic, paprika, cumin, orange zest, ginger, cinnamon and red chili flakes. Rub spice mixture all over meaty parts of lamb racks. Let stand at room temperature for 1 hour.
- Preheat barbecue to medium. Season lamb racks with salt and pepper to taste. Grill lamb racks, bone side down and with lid closed, 5 minutes.
- Turn off one burner. Turn lamb racks over and move to unlit side of grill. Grill, with lid closed, for 25 to 30 minutes for medium-rare, turning once.
- Remove lamb racks to a cutting board, cover loosely with foil and let stand for 10 minutes. Cut into individual chops and arrange on a warm serving platter. Garnish with orange zest and mint sprigs.