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

A hand dipping a cooked lamb chop into a bowl of creamy yogurt sauce.

An elegant recipe for grilled rack of lamb coated in a homemade, freshly toasted spice rub. The rub features a fragrant blend of black peppercorns, coriander, fennel, and cumin seeds, mixed with smoked paprika and cayenne. The lamb is seared over direct heat on a grill, then moved to indirect heat to finish cooking to a perfect medium-rare. It is served with a cool, creamy sauce made from labne (strained yogurt), fresh herbs, and lemon.

Ingredients

Scale
  • 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
  • Freshly ground black pepper

Instructions

  1. Make the Spice Rub: In a small, dry skillet over medium-high heat, toast the peppercorns, coriander seeds, fennel seeds, and cumin seeds for about 2 minutes, stirring, until fragrant. Transfer the toasted spices to a spice grinder and grind to a fine powder. In a small bowl, mix the ground spices with the paprika, cayenne, and 1 teaspoon of salt.
  2. Prepare the Grill: Preheat a grill to medium-high and prepare it for two-zone (direct and indirect) cooking.
  3. Grill the Lamb: Coat the racks of lamb with olive oil and sprinkle them all over with the spice mixture.
  4. Place the lamb on the grill over direct heat. Cook, turning as needed, for 6 to 8 minutes until browned on all sides.
  5. Move the lamb to the indirect heat side of the grill. Cover the grill and cook for 20 to 24 minutes, or until an instant-read thermometer inserted into the center registers 125°F for medium-rare.
  6. Transfer the lamb to a cutting board and let it rest for 8 minutes.
  7. Make the Yogurt Sauce: While the lamb is cooking or resting, combine the labne, olive oil, fresh herbs (parsley, tarragon, thyme), Aleppo pepper, lemon zest, and 2 teaspoons of lemon juice in a small bowl. Season with salt, black pepper, and more lemon juice if desired.
  8. Serve: Carve the rested lamb racks between the bones and serve with the yogurt sauce.

Notes

  • Toasting the whole spices before grinding them is a key step that deeply enhances their flavor and aroma.
  • This recipe uses a two-zone grilling method (direct and indirect heat) to achieve both a perfect sear and a properly cooked interior.
  • Using an instant-read thermometer is the best way to ensure the lamb is cooked to your desired level of doneness.
  • Letting the lamb rest before carving is crucial for a juicy and tender result.

Nutrition

Find it online: https://www.eatswithsoul.com/rack-of-lamb-recipe/