Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               rack  lamb -- (1-1/4 -1 1/2-
                        -- pounds) trimmed
  1           teaspoon  cumin seeds
  1           teaspoon  coriander seeds
  1           teaspoon  green peppercorns
  2              large  garlic cloves -- chopped
  1         tablespoon  grated orange peel
  1         tablespoon  extra-virgin olive oil

Preparation:

Preheat oven to 450ø. Sprinkle lamb with salt and pepper. Enclose cumin, coriander and peppercorns in small resealable plaastic bag. Using mallet coarsely crush seeds and peppercorns. Add garlic, orange peel and oil to bag, and mash to a coarse paste. Smear paste over meat portion of lamb. Place lamb, paste side up, in small baking pan. Roast lamb 10 minutes. Reduce heat to 400ø. Continue to roast until thermometer inserted into lamb registers 135ø. for medium rare, about 15 minutes longer. Cut lamb between bones into chops and serve. NOTE: The recipe may be doubled.

Nutritional Information:

115 Calories (kcal); 10g Total Fat; (75% calories from fat); 3g Protein; 4g Carbohydrate; 10mg Cholesterol; 10mg Sodium