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.
Makes 4 servings.
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.
* Definition: Frenched means to cut the meat away from the end of a rib or chop so that part of the bone is exposed. See photo below.
Cinnamon Lamb Chops with Chile Pepper Sauce Recipe: https://whatscookingamerica.net/KarenCalanchini/CinnamonLambChops.htm