The Ultimate Spice-Rubbed Rack of Lamb Recipe (with Yogurt Sauce)

Are you looking for that perfect, show-stopping main course for a special occasion? A dish that is incredibly elegant, bursting with complex, aromatic flavors, and guaranteed to make you feel like a professional chef in your own backyard? This incredible Spice-Rubbed Rack of Lamb Recipe is the answer.

This is your ultimate guide to mastering a truly spectacular cut of meat on the grill. We’ll show you how to create a deep, fragrant, and savory spice rub from scratch by toasting whole spices. We’ll demystify the foolproof “two-zone grilling” method for a perfectly cooked, juicy result every time. And we’ll pair it all with a cool, creamy, and herbaceous yogurt sauce that provides the perfect, refreshing contrast.

What makes this recipe so special is its ability to transform a luxurious cut of meat into an accessible masterpiece. This is more than just dinner; it’s a celebration. Whether for a dinner party, a holiday, or a special weekend meal, this Rack of Lamb Recipe is an unforgettable culinary experience.

Table of Contents

Table of Contents

The Secret to an Incredible Spice Rub: Toast Your Spices!

The heart of this Rack of Lamb Recipe is the incredible, from-scratch spice rub. The secret to its amazing, aromatic flavor is toasting the whole spices before you grind them.

When you gently toast whole spices like peppercorns, coriander, and fennel seeds in a dry skillet, the heat “wakes up” their volatile, essential oils. They become incredibly fragrant and their flavor deepens and becomes much more complex. Freshly grinding these toasted spices creates a rub that is infinitely more powerful and delicious than any pre-ground spice blend from a jar. It’s a simple, 2-minute step that makes a world of difference.

Mastering the Grill: The Two-Zone Fire Method

The key to a perfectly cooked, juicy rack of lamb with a beautiful crust is the two-zone grilling method. This technique creates two different temperature zones on your grill, giving you total control.

1. The Direct Heat Zone (Hot Side): This is where the hot coals are piled or the gas burners are on high. We use this side first to sear the rack of lamb on all sides, creating a beautiful, flavorful, and crusty exterior.
2. The Indirect Heat Zone (Cool Side): This is the side with no coals or with the burners turned off. After searing, we move the lamb to this side and close the grill lid. This turns your grill into an oven, allowing the lamb to finish cooking gently with indirect, ambient heat. This is crucial for ensuring a perfect, rosy medium-rare from edge to edge without burning the outside.

The Key Ingredients for Your Rack of Lamb

This Rack of Lamb Recipe uses a handful of powerful, Mediterranean and Middle Eastern-inspired ingredients.

• Racks of Lamb: The star of the show. Ask your butcher for two racks of lamb with the bones “Frenched”. This simply means the meat and fat have been scraped from the ends of the rib bones for a beautiful, clean presentation.
• The Spice Rub: A complex and aromatic blend of toasted and ground black peppercorns, coriander, fennel, and cumin, mixed with smoky paprika and a touch of cayenne for heat.
• The Yogurt Sauce:
  • Labne: This is a thick, strained yogurt, similar to a very dense Greek yogurt. It’s incredibly creamy and tangy. If you can’t find labne, a good quality, full-fat Greek yogurt is the perfect substitute.
  • Fresh Herbs: A sophisticated blend of fresh parsley, tarragon (which has a lovely, mild anise flavor), and thyme.
  • Aleppo Pepper: A type of Middle Eastern chile flake that is mild in heat but has a beautiful, slightly fruity and savory flavor. Crushed red pepper flakes can be substituted.

Step-by-Step Guide to Your Spice-Rubbed Rack of Lamb

This elegant meal is a fun project for a weekend. Read through all the steps before beginning.

Part 1: Prepare the Spice Rub and the Lamb

1. Make the Spice Rub: Combine the whole peppercorns, coriander seeds, fennel seeds, and cumin seeds in a small, dry skillet over medium-high heat. Toast the spices, stirring or shaking the pan frequently, for about 2 minutes, until they are very fragrant. Immediately transfer the toasted spices to a spice grinder and grind them to a fine powder. In a small bowl, mix these freshly ground spices with the smoked paprika, cayenne pepper, and 1 teaspoon of kosher salt.
2. Prepare the Lamb: Pat the racks of lamb completely dry with a paper towel. Coat them all over with the 1 tablespoon of olive oil, then generously sprinkle and press the spice mixture onto all surfaces of the meat.

Part 2: Grill the Lamb and Make the Sauce

1. Prepare the Grill: Prepare your grill for a two-zone, medium-high heat fire as described above.
2. Sear the Lamb: Place the seasoned racks of lamb on the hot, direct-heat side of the grill. Sear the lamb, turning as needed, for 6 to 8 minutes, until it is beautifully browned on all sides.
3. Finish Cooking: Move the seared racks to the cooler, indirect-heat side of the grill. Cover the grill and let the lamb cook until an instant-read thermometer inserted into the thickest part of the meat (without touching a bone) registers 125°F for a perfect medium-rare. This will take 20 to 24 minutes.
4. Rest the Lamb (Crucial!): Immediately transfer the cooked lamb to a cutting board. Let it rest for at least 8 to 10 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy result for your Rack of Lamb Recipe.
5. Make the Yogurt Sauce: While the lamb rests, prepare your sauce. In a small bowl, mix together the labne or Greek yogurt, 2 tablespoons of olive oil, the chopped fresh herbs, the Aleppo pepper, the lemon zest, and 2 teaspoons of lemon juice. Season with salt and black pepper to taste.

Part 3: Serve

1. Carve and Serve: After resting, carve the racks of lamb into individual or double chops by slicing between the bones.
2. Enjoy: Serve the warm, juicy lamb chops immediately with the cool, creamy herb-yogurt sauce on the side for dipping.

Print

For more recipe follow my Pinterest account

Conclusion: A True Show-Stopping Meal

This Spice-Rubbed Rack of Lamb Recipe is a perfect way to elevate your grilling game and create a truly special and memorable meal. The combination of the deep, aromatic spice crust, the perfectly cooked, tender meat, and the cool, tangy yogurt sauce is a masterpiece of flavor. This is a recipe that will give you the confidence to tackle a luxurious cut of meat and achieve spectacular, restaurant-quality results at home.

Frequently Asked Questions (FAQs)