A rack of lamb or carré d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. – Wikipedia
Lamb with Moroccan spices.
“Although a lamb has four legs, only the two hind legsproduce the cut referred to as “leg of lamb”. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.”-www.recipetips.com/glossary-term/t–36222/leg-of-lamb.asp