Preheat the oven to 200°C.
Fry the onion in oil for five minutes, then toast the almonds for two minutes.
Stir in spices, pear, garlic, dried fruits, and zests over medium heat for two minutes.
Add herbs, season with salt and pepper, and set aside to cool.
Season the lamb racks with salt and pepper.
Tie the ribs together at three points using kitchen string to form a crown.
Fill the center with stuffing and cover the top and bone ends with foil.
Roast for 45 minutes for pink lamb or an extra 15 minutes for medium.
Transfer the lamb to a platter and rest for 15 minutes under foil.
Discard excess fat from the tin and cook flour in the remaining fat.
Whisk in red wine and 150ml of stock or water, then add mint and simmer.
Strain the sauce and serve with sliced lamb chops and stuffing.