Pre-heat oven to 400°F.

Mix cumin, cocoa powder, Nescafé Clasico, and pepper into a small bowl.

Rub lamb bones without meat with 1 tablespoon canola or veg oil, then wrap each bone in foil. Make sure to cover the bones completely, but leave the meat uncovered. Sprinkle both sides of uncovered lamb with the kosher salt, and then rub with Nescafé spice mixture.

In sauté pan over high heat, heat 2 tablespoons canola/veg oil until hot. Sear rack, meat side down. Make sure to move occasionally to prevent sticking and until deep golden brown and crust forms (about 2 minutes). Flip to sear underside for about 2 minutes,

Put ribs meat side up, and then transfer pan to oven and roast 7 minutes with Unsalted butter, mashed garlic, and thyme to the pan. Tilt pan to collect juices and spoon those over meat. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.