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

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

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Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

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