You can make the charmoula a day ahead and chill. Bring to room temperature to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave--post-party treat!
1. Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)
2. In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.
3. Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.
4. Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.
*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.