Instructions: Rinse meat and pat dry.

In a deep bowl, combine tangerine peel, tangerine juice, cilantro, lemon juice, ginger, cumin, paprika, garlic, and salt. Add meat; turn to coat. Cover and chill at least 3 hours or up to 1 day, basting meat occasionally.

Lift meat from bowl; reserve marinade. Set roast, bone tips up, in a shallow 10- by 15-inch pan.

Bake in a 450 degree oven until a thermometer inserted horizontally through roast into center of thickest part reads 150 degrees for rare, 35 to 40 minutes, or 155 degrees for medium-rare, 40 to 45 minutes; if areas of the roast begin to get too dark, drape with foil.

With 2 wide spatulas, transfer roast to a platter and let rest 15 to 20 minutes. Mound some of the Tangerine Rice in center of roast; put remainder in a bowl. Cut between ribs to serve.

For Tangerine Rice: Measure reserved lamb marinade and add enough chicken broth (about 2 1/4 cups) to make 3 cups total.

Rinse rice in cool water, changing frequently, until water is clear; drain rice. Put rice in a 4- to 5-quart pan and add marinade mixture. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite, 15 to 20 minutes, stirring occasionally.

Whack frozen petite peas on a counter to break apart. Stir peas and green onions into rice. Cook until peas are hot, about 1 minute.

This recipe yields 6 to 9 servings.

Comments: Order 2 fat-trimmed lamb rib roasts, 9 bones each. Have the backbones cut off for easy carving, roasts joined to make a crown, and, if desired, ends of rib bones trimmed. If starting up to 1 day ahead, chill meat in marinade (step 2).

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