Ingredients

• 3 (3-inch) cinnamon sticks
• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 1 teaspoon whole cloves
• 1/2 cup paprika (not hot)
• 1 1/2 teaspoons cayenne
• 1 cup olive oil
• 1/4 cup finely chopped garlic (1 large head)
• 100 lamb rib chops, frenched to the eye (about 17 pounds frenched)
• 4 cups chopped fresh cilantro (4 large bunches)

Instructions

1. Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
2. Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
3. Prepare grill.
4. Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
5. To make 6 servings: Follow the directions above using the following ingredient amounts: 1 (3-inch) cinnamon sticks 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 whole cloves 2 tablespoons paprika (not hot) 1/2 teaspoon cayenne 3 tablespoons olive oil 1 tablespoon finely chopped garlic 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched) 4 cups chopped fresh cilantro (4 large bunches)
6. Follow the directions above using the following ingredient amounts:
7. 1 (3-inch) cinnamon sticks
8. 1 tablespoon coriander seeds
9. 1 tablespoon cumin seeds
10. 3 whole cloves
11. 2 tablespoons paprika (not hot)
12. 1/2 teaspoon cayenne
13. 3 tablespoons olive oil
14. 1 tablespoon finely chopped garlic
15. 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
16. 4 cups chopped fresh cilantro (4 large bunches)