Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 963
- Total Fat
- 88
- Saturated Fat
- 35
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 35
- Cholesterol
- 164
- Sodium
- 870
- Total: 1 hr
- Active: 40 min
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.