Categories: Beef
Ingredients
- For the Spice Rub:
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 1/4 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 tbsp. smoked paprika
- 1/2 tsp cayenne pepper
- Kosher salt
- For the lamb:
- 2 racks of lamb, bones Frenched
- 1 tbsp. olive oil
- For the Yogurt Sauce:
- 3/4 cup labne (Middle Eastern strained yogurt)
- 3 tbsp. olive oil
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh tarragon
- 1 tsp finely chopped fresh thyme
- 1/2 tsp Aleppo pepper
- Grated zest and juice of 1 lemon
- Kosher salt and 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 tsp salt.
-
Preheat a grill to medium high and prepare for indirect grilling.
-
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, 6-8 minutes. Transfer to indirect heat; cover and cook until cooked through, 20-24 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 tsp lemon juice. Season with salt, pepper and more lemon juice. Carve the lamb racks and serve with the yogurt sauce.