INSTRUCTIONS

1. For the lamb, cut lamb racks into 2-rib sections. Pat dry with paper towels, then place on a rimmed dish. Season all over with 1 ½ tsp salt.
2. Add coriander, cumin, and fennel seeds to a mortar. Crush with pestle until coarsely ground. Add garlic, then crush until a paste forms. Add 2 tbsp oil, pepper, cinnamon, and chili, if using. Stir to combine. Coat lamb all over with spice mixture. Cover and set aside for 1 hour at room temperature or refrigerate up to 1 day ahead.
3. Meanwhile, preheat grill over medium-high, approximately 500°F. Clean, then carefully oil grill grates.
4. Add lamb to grill. Grill lamb until browned on all sides and a thermometer inserted into the thickest part of lamb reads 135°F for medium-rare, approximately 10 to 15 minutes. Transfer lamb to a cutting board and let it rest for at least 15 minutes before slicing.
5. Meanwhile, for the relish, combine lime juice, honey, ¾ tsp salt, ginger, sumac, and 1 tbsp oil in a bowl. Season with pepper, then stir to dissolve honey and salt. Add cucumbers, onions, mint, cilantro, and chilies, if using. Toss to combine.
6. To serve, cut lamb into individual chops. Transfer to a serving platter, then garnish with mint and cilantro leaves. Serve with relish, labneh, and lime wedges.