In a small bowl, combine lemon zest, lemon juice, cinnamon, and salt.
Slice the frenched lamb rack into single chops. Rub the lamb with the lemon/cinnamon mixture on all sides. Let stand at room temperature for 1 hour.
Broil or grill the prepared lamb chops approximately 2 to 3 minutes per side for medium rare and an internal thermometer registers 120 degrees F. (use a meat thermometer to test for doneness).
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Makes 4 servings.
Spicy Chile Pepper Sauce:
1 red bell pepper
3 dried Guajillo chile peppers
5 dried Arbol chile peppers
6 garlic cloves (skins removed)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon coarse salt
1 teaspoon smoked paprika
Place the whole bell pepper either over a flame or under the broiler of your stove until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for approximately 10 minutes. Peel the charred skin off the pepper, remove stem and seeds, and cut into chunks. Place the prepared bell pepper chunks in your food processor.
Remove stems from the dried chile peppers and shake out the seeds or then scrape out the seeds with a spoon. Place the chile peppers in a bowl of cold water and let stand 45 minutes. Once dehydrated, place chile peppers and 2 tablespoons of water (from the bowl) in the food processor.
Using either a mortar and pestle or a spice grinder, grind the garlic, toasted caraway seeds, coriander seeds, cumin seeds, salt, and smoked paprika until a paste forms. Transfer the prepared paste to the food processor with the bell pepper chunks, and dried chile peppers; puree until smooth.
Sauce can be kept in the refrigerator for 2 weeks.
Makes about 3/4 to 1 cup sauce.