Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

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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