For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes.
In a pestle & mortar or in a small food processor, grind spices with remaining ingredients to create a paste.
Preheat oven to 375 F. Cut lamb racks in half, rub paste over surface of lamb and place in a roasting pan.
Roast for about 18 minutes for medium. Let lamb rest for 10 minutes before slicing and plating.
For salsa, toss dates and red onion with wine – let sit for 5 minutes to soften. Stir in pistachios and serve with lamb, crumbling goat cheese on top.