Spice Rubbed Lamb Rack with Yogurt and Fresh Herbs

By lorik

Curtis Stone

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 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.

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.