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1
Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves.
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2
Stir together with paprika and cayenne.
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3
Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat.
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4
Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat.
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5
Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner.
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6
Marinate, chilled, at least 2 hours.
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7
Prepare grill.
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8
Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare.
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9
(Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.)
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10
Serve lamb warm or at room temperature.
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11
Follow the directions above using the following ingredient amounts:
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12
1 (3-inch) cinnamon sticks
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13
1 tablespoon coriander seeds
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14
1 tablespoon cumin seeds
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15
3 whole cloves
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16
2 tablespoons paprika (not hot)
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17
1/2 teaspoon cayenne
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18
3 tablespoons olive oil
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19
1 tablespoon finely chopped garlic
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20
2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb.
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21
frenched)
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22
4 cups chopped fresh cilantro (4 large bunches)
