Source:

Joy of Cooking

Serves/Makes:4 or more

Ingredients

• 2 tbsp (30 ml) olive oil
• 1/4 cup (60 ml) chopped fresh mint
• 2 tbsp (30 ml) chopped fresh parsley
• 1-1/2 tsp (7 ml) ground ginger
• 1/2 tsp (2 ml) ground allspice
• 1/2 tsp (2 ml) ground cinnamon
• 1/2 tsp (2 ml) ground black pepper
• 1/2 tsp (2 ml) paprika
• 1/2 tsp (2 ml) ground coriander
• 1/2 tsp (2 ml) salt
• large pinch ground red pepper
• large pinch ground cloves

Preparation

• Preheat oven to 400 degrees (200 C.).
• Have ready a rack of lamb.
• Mix all other ingredients well with a fork in a small bowl.
• Rub the paste all over it and marinate for 30 to 60 minutes in the refrigerator.
• Roast until a meat thermometer registers 125 degrees (50 C.) for rare, or 130 degrees (50 C.) for medium-rare.
• Remove from the oven, cover loosely with aluminum foil, and let stand for 5 to 10 minutes.

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