Grilled rack of lamb with schermoula

Ingredients:

Loin

• 2 teaspoons coarse salt
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 teaspoon smoked paprika
• Zest of 1 lemon
• 2 racks of lamb ribs, trim the ends of the bones and cut into individual cutlets with two bones in each

Shermula

• 2 shallots, chopped
• 1 bunch of fresh mint, leaves picked and chopped
• 1 bunch fresh parsley, leaves picked and chopped
• 2 cloves garlic, crushed
• 0.5 cup olive oil + extra for greasing
• Zest and juice of 1 lemon
• Crushed red pepper flakes

Preparation:

1. Preheat grill to medium-high heat.
2. In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic, and lemon zest. Sprinkle half of the spice mixture over the patties and set aside.
3. Shermula:
   
   Add the remaining spice mixture to the bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper to taste and set aside.
4. Brush the lamb patties with olive oil and place them on the grill. Grill until medium-rare, 4-6 minutes per side. Transfer the lamb to a serving platter and serve with the schermoula.