Rack of lamb in a spice mix with yogurt sauce and fresh herbs
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The rack of lamb is grilled whole and then cut into individual bone-in patties before serving. This results in a juicy interior and a delicious crust of spices on the outside, including fennel, cumin, coriander, black and cayenne pepper, and smoked paprika, which imparts a smoky flavor. Cook the rack of lamb with the bones trimmed for a luxurious and festive look. The savory flavor of the spiced crust is perfectly balanced by a delicate yogurt sauce with fresh herbs and lemon juice. It's made with thick Middle Eastern yogurt, labneh.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lamb
- 2 racks of lamb (approximately 0.6 kg each), with bones trimmed
- 1 tbsp. l. olive oil
Spice mix
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 and 1/4 teaspoons fennel seeds
- 0.5 tsp cumin seeds
- 1 tbsp. l. smoked paprika
- 0.5 tsp cayenne pepper
Yogurt sauce
- 3/4 cup labneh (Middle Eastern yogurt cheese)
- 3 tbsp. l. olive oil
- 2 tsp chopped parsley
- 2 tsp chopped tarragon
- 1 teaspoon finely chopped thyme
- 0.5 tsp Aleppo pepper
- Juice and grated zest of 1 lemon
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Cooking the dish according to the recipe:
- Make a spice mixIn a small, dry skillet, combine the peppercorns, coriander seeds, fennel seeds, and cumin seeds and heat over medium heat; stir-fry for about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, combine the freshly ground spices with the paprika, cayenne pepper, and 1 teaspoon of salt.
- Preheat the grill to medium-high heat and prepare the indirect heat zone: on a charcoal grill, rake all the coals to one side and leave the other side empty. On a gas grill, turn on all the burners, then turn half of them off, and set the remaining burners to medium heat.
- Grill the rack of lambBrush the lamb with olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned, 6 to 8 minutes. Transfer to indirect heat (the cooler side of the grill); cover and grill until an instant-read thermometer inserted into the center of the lamb registers 125°F (51°C) for medium-rare, 20 to 24 minutes. Transfer the rack of lamb to a cutting board and let rest for 8 minutes.
- Prepare the yogurt sauceMeanwhile, in a small bowl, combine the labneh, olive oil, herbs, Aleppo pepper, lemon zest, and 2 teaspoons of lemon juice. Season with salt and pepper to taste and spritz with additional lemon juice, if desired. Cut the rack of lamb into individual patties and serve with yogurt sauce.
Author of the recipe - Curtis Stone is a chef, food writer, and television personality.
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