In a bowl, combine ground cumin, ground coriander, smoked paprika, cinnamon, minced garlic, olive oil, salt, and black pepper. Rub the marinade all over the rack of lamb and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

Cook the Lamb

Preheat the oven to 400°F (200°C). Place the marinated rack of lamb on a baking tray and roast for 25-30 minutes for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Creamy Polenta

Prepare the Polenta

In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, reducing heat to low. Cook for about 20 minutes, stirring frequently until the polenta thickens. Stir in heavy cream, parmesan cheese, butter, and salt to taste.

Baby Vegetables

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add baby carrots, zucchini, and radishes. Season with salt and pepper. Sauté for about 5-7 minutes until tender but still crisp.

Red Wine Reduction

Make the Reduction

In a saucepan, combine red wine, beef stock, and minced shallots. Bring to a boil and then reduce to a simmer. Cook until it reduces by half. Stir in butter and season with salt and pepper to taste before serving.