Serves 4 to 6Lamb is frequently used in Moroccan cuisine and throughout the Mediterranean region. The combination of fresh rosemary and ground coriander elevates the flavor of the lamb chops, which are perfectly matched with a light lentil salad.Preparation: 25 minutes plus 2 hours to marinateCooking: 15 minutes lamb2 pieces rack of lamb (7 to 8 ribs each, Frenched)5 garlic cloves sliced1 tablespoon ground cumin3 tablespoon ground coriander4 sprigs fresh rosemary2 tablespoons olive oilkosher salt to tastefreshly ground black pepper to taste Lentil Salad1 tablespoon olive oil1 shallot finely chopped1 tomato peeled, seeded and finely chopped2 cups cooked brown lentils1/2 teaspoon ground cumin1/2 teaspoon paprika2 tablespoons flat leaf parsley choppedkosher salt to tastefreshly ground black pepper to taste Garnish:Fresh Rosemary Sprigs Method:Trim any excess fat from the lamb racks and french cut down between the bones of each rack of lamb to create chops (about 4 double lamb chops for each rack). In a medium bowl, combine the lamb chops, garlic, 1 tablespoon of cumin, coriander, rosemary and 2 tablespoons of olive oil and toss gently. Cover and marinate for 2 to 3 hours.For lentil salad, heat 1 tablespoon of olive oil in a medium pan, and saute the shallot until translucent. Add tomato, cooked lentils, 1/2 teaspoon of cumin and paprika, and cook for 5 to 10 minutes. Add parsley, season with salt and pepper. Remove from heat and set aside.Preheat over to 375°F. Remove the lamb chops from the marinade and season with salt and pepper. Place the lamb chops in a hot saute pan and sear over medium high heat for 3 to 5 minutes. Roast in the oven for 10 minutes or until cooked medium rate.To serve, spoon a large amount of lentil salad on a plate. Place 2 double lamb chops on top and garnish with fresh rosemary.Serve hot.