LOL It's super easy to cook, but not everyone likes the taste...here's the recipe anyway
Rack of Lamb
1 1 1/4- to 1 1/2-pound rack of lamb, trimmed
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp green peppercorns
2 large garlic cloves, chopped
1 tbsp grated orange peel
1 tbsp extra-virgin olive oil
Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Enclose cumin, coriander, and peppercorns in small resealable plastic bag. Using mallet, coarsely crush seeds and peppercorns. Add garlic, orange peel, and oil to bag and mash to coarse paste. Smear paste over meat portion of lamb.
Place lamb, paste side up, in small baking pan. Roast lamb 10 minutes. Reduce heat to 400°F. Continue to roast until thermometer inserted into lamb registers 135°F for medium-rare, about 15 minutes longer. Cut lamb between bones into chops and serve.