2 1 1/2# racks of lamb, each with 6 chops, chine bones removed, bone tips shortened by 2 inches, trimmed of fat, and prepared for roasting
1 small onion, finely chopped
2 garlic cloves, crushed
2 T. chopped parsley
1/4 tsp. ground cumin
1/4 tsp. ground paprika
1/2 tsp. salt
freshly ground black pepper
1 tsp. saffron threads, soaked in 1 tsp. boiling water for 1 hour
1/2 cup white wine
1 tsp. cornstarch
Scrape clean the last 2 inches of the rib bones. Thoroughly mix together the onion, garlic, parsley, cumin, paprika, 1/4 tsp. of the salt, and some pepper. Stir in the saffron and its soaking water. Spread this mixture over the outer fleshy side of the racks and allow them to marinate in a cool place, loosely covered, for 4-6 hours.
Preheat the oven to 425 degrees F. Place the meat on a rack in a roasting pan, marinated side upward. Roast for 25 minutes, then add the wine and 1/2 cup of the water to the roasting pan, and return the meat to the oven until the crusts are beginning to turn dark around the edges-about 20 minutes. (The meat will still be slightly pink in the center; cover the racks with aluminum foil and roast them for 15 minutes more if you like your lamb more thoroughly cooked.)
When the meat is cooked, transfer it to a warmed plate. Skim off the fat from the cooking liquid and boil the liquid to reduce it slightly. Mix the cornstarch with 1 T. of water and stir it into the pan. continue cooking over medium heat until the gravy thickens-two or three minutes. Season with the remaining 1/4 tsp. salt and some black pepper. Slice the racks into chops and serve with the gravy.