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Add the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan (10”) and cook on low heat for 7 to 10 minutes while occasionally stirring. Doing this will help make the spices more aromatic and pungent.
Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder.
Place the ground spices into a large bowl with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk it until it is well combined.
Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single-bone pieces as well.
Put the lamb in the bowl with the spices and move it around so that it is coated on all sides.
Cover the bowl in plastic wrap or transfer it to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours.
Preheat the grill to high heat (450° to 550°), place the marinated lamb lollipops onto the grill, and cook for 3 to 4 minutes on all sides for a medium-rare (125°) internal temperature.
Remove the lamb and let it rest for 3 to 5 minutes.
Serve the lamb on a plate with a mint sauce and optional grilled lemon slices, and additional fresh herb leaves like mint, oregano, or thyme.