Cut the rack of lamb into two parts (try for an equal number of bones per side).
Combine the marinade ingredients together in a bowl and marinate the lamb overnight for the best color and flavor.
Remove the lamb from the fridge and let it rest on the counter for 20 minutes so that it comes to room temperature.
Pour 1 cup of water into the instant pot and place the trivet (that came with your instant pot) inside. Place the lamb rack on the trivet so that the bones are interlocked and standing upright.
Secure the lid, close the valve and cook for 10 minutes at high pressure.
Naturally release pressure.
To serve the lamb, place it on a platter standing upright and then prepare the tempering immediately prior to serving.
To make the tempering, heat ghee in a pan on the stovetop and once it melts, add cumin seeds. When the cumin seeds brown, add the paprika, stir, and immediately pour this over the lamb. Garnish with chopped mint leaves.