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Smoked paprika and cocoa powder add a subtle earthiness that complements the full flavor of lamb. If you can, use New Zealand or Australian lamb; it tends to be smaller, just right for two people (with a chop or two left over for late-night nibbling).
With most grocery stores carrying lamb rack in a vacuum-sealed package with a long sell-by date, you can pick some up and keep it around in your fridge, just ready for a nice night at home. We found the seasoning in this dish to be just right. I changed a couple of things in the preparation, however. A couple of hours in advance of roasting, I rubbed the dry ingredients onto the lamb, adding a little safflower oil to create a nice paste that adhered to the meat, and refrigerated it (uncovered). Instead of the two-step cooking process described in the published recipe, I did what has worked for me before: I brought the meat to nearly room temperature, then roasted it at 450 degrees for 25 minutes. After roasting, I allowed the meat to rest for 15 minutes before carving into individual chops. I "dragged" each chop around in the bottom of the roasting pan to pick up some of the extra seasoning before putting the meat on plates. That, plus the gremolata, made this lamb probably the best I've tried at home.
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