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Recipe courtesy of Curtis Stone

From: Food Network Magazine

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Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

Total:: 1 hr
Active:: 40 min

Yield:: 4 servings

Level:: Easy

Ingredients

For the spice rub:

1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 1/4 teaspoons fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt

For the lamb:

2 racks of lamb (about 1 1/4 pounds each), bones Frenched
1 tablespoon extra-virgin olive oil

For the yogurt sauce:

3/4 cup labne (Middle Eastern strained yogurt)
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/2 teaspoon Aleppo pepper
Grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Directions

Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.

Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.

Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.

Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.

Photograph by Con Poulos

My Private Notes

Name: Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 1 1/4 teaspoons fennel seeds; 1/2 teaspoon cumin seeds; 1 tablespoon smoked paprika; 1/2 teaspoon cayenne pepper; Kosher salt; 2 racks of lamb (about 1 1/4 pounds each), bones Frenched; 1 tablespoon extra-virgin olive oil; 3/4 cup labne (Middle Eastern strained yogurt); 3 tablespoons extra-virgin olive oil; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh tarragon; 1 teaspoon finely chopped fresh thyme; 1/2 teaspoon Aleppo pepper; Grated zest and juice of 1 lemon; Kosher salt and freshly ground black pepper