Instructions: Preheat oven 500 degrees.

In a food processor, combine olive oil, 1 tablespoon olives, capers, parsley, garlic, shallot, cumin, anchovy, and pepper. Coat lamb with this marinade, and place in a bowl. Cover, and refrigerate at least 4 hours, or overnight.

Thinly slice lemon and remove seeds. Cut slices into quarters. Reserve.

Arrange racks of lamb in a roasting pan large enough to hold them in one layer (or use two pans). Drizzle any marinade left in bottom of bowl over lamb. Roast lamb 7 minutes.

Transfer lamb to a plate. Pour off fat from roasting pan, and add white wine, chicken stock and lemon juice. Return lamb to pan browned-side down. Sprinkle lamb with remaining olives and lemon slices. Roast 7 to 9 minutes more, or to taste. Garnish with chopped parsley and serve.

This recipe yields 4 servings.

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