Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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