Wanna see a nice rack?  Check out Robert's Steakhouse, located at New York's Scores New York.  The kitchen was kind enough to share with us their mouth watering recipe for rack of lamb, crusted in a Moroccan inspired dry rub before being finished to a perfect medium rare.  Doesn't get much steamier than this...

Moroccan Spiced Lamb

1 Frenched rack of lamb, cut into double chops

1 Tbsp cumin seeds

1 Tbsp allspice

1 Tbsp cardamom pods

1 Tbsp coriander seed

1 stick cinnamon

1 Tbsp fresh mint, chopped

Zest of 1 lemon

1 tsp fresh garlic chopped

Fresh ground pepper

Touch of olive oil

Toast cumin, all spice, cardamom and cinnamon in a pan over medium-low heat until fragrant.  Remove and add to a spice grinder or mortar and pestle and grind into a fine powder. In a separate bowl, mix garlic, mint and lemon zest and set aside.