Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe | Curtis Stone | Food Network

Ingredients

• 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
• 2 racks of lamb (about 1 1/4 pounds each), bones Frenched
• 1 tablespoon extra-virgin olive oil
• 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