Mediterranean Rack of Lamb

Newly obsessed with mixing kalamata olives and fresh cucumber into everything imaginable, I thought about making some Mediterranean-inspired lamb chops with an olive, caper, and cucumber rice.  This is a quick, easy, and delicious dinner.  And since it's summer, you might want to grill the lamb on a warm night.

Don't know how to "french" a rack of lamb?  Don't worry.  It's actually pretty easy, and Alton Brown does a nice job explaining this technique.

Since the dish makes me think of the still waters of the glorious Mediterranean, it pairs nicely with Ferraby Lionheart's "Call Me the Sea."

Ingredients for the Rack of Lamb:
--1 tsp. ground cumin
--1/2 tsp. ground cloves
--1/2 tsp. salt
--1/2 tsp. fresh rosemary, chopped finely
--1/2 tsp. fresh English thyme, chopped finely
--1-2 tbsp. extra virgin olive oil
--1 small rack of lamb, frenched (mine had 6 lamb chops)

Ingredients for the Rice:
--2 c. cooked basmati rice (any rice will do, of course--your choice!)
--1/2 c. chopped kalamata olives
--1 medium-sized cucumber, coarsely chopped
--1/4 c. capers
--3 tbsp. red wine vinegar
--s&p to taste

Preheat oven to 375 degrees F.

In a small bowl, combine the spices and herbs to create a rub for your lamb.  Rub the olive oil over your lamb, and then press the rub in until the lamb is covered.  Place the lamb in a baking dish, fat-side up, for 15 minutes, or until your lamb has reached an internal temperature of 135 degrees.  If you have a larger rack of lamb, it'll need longer in the oven.

Remove from oven, cover with foil, and allow the meat to rest for about 15 minutes.  Once it has rested, slice the rack into lamb chops.

For the rice, just mix the ingredients together!  Serve a chop or two on top of the rice.  Delicious.