| Courtesy of Chef Mary Beth Lawton-Johnson

Serves 4 to 6

Lamb 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 marinate

Cooking: 15 minutes

2 pieces rack of lamb (7 to 8 ribs each, Frenched)
5 garlic cloves sliced
1 tablespoon ground cumin
3 tablespoon ground coriander
4 sprigs of fresh rosemary
2 tablespoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Lentil Salad
1 tablespoon olive oil
1 shallot finely chopped
1 tomato peeled, seeded, and finely chopped
2 cups cooked brown lentils
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons flat leaf parsley chopped
kosher salt to taste
freshly ground black pepper to taste

Fresh Rosemary Sprigs

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, and 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.