Roasted Rack of Lamb with Roasted Red Pepper Relish

FOR THE LAMB: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.

FOR THE RELISH: While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.

Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.