Spiced Lamb with Plum Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper black freshly ground
• 1.5 cups prune- cut to pieces dried pitted chopped
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 3 pound wire rack racks of (8 ribs each)
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil extra virgin extra-virgin
• 3 cups onion thinly sliced
• 0.5 teaspoon paprika 
• 1 teaspoon paprika 
• 0.3 teaspoon salt 
• 1.8 cups water 

Equipment

• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 37
2. To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.
3. Arrange onion in a roasting pan coated with cooking spray; top with lamb.
4. Bake at 375 for 30 minutes or until a thermometer inserted in thickest part of lamb registers 13
5. Let stand 10 minutes.
6. Cut lamb into chops. Discard onions.
7. To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice.
8. Serve sauce with lamb.
9. Sprinkle lamb with cilantro.
10. Wine Match: A big red has enough body to stand up to the meaty lamb, and its fruit marries well with the plum. Sonoma's Dry Creek Vineyard's Heritage Zinfandel 2009 ($1
11. is juicy with undertones of clove and pepper that draw out the aromatics. --Gretchen Roberts