Grilled Saffron Rack of Lamb

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

2 racks of lamb (3 to 3 ½ lb. total), rib bones frenched

Kosher salt, freshly ground pepper

2 garlic cloves, crushed

1 cup plain 2% fat Greek yogurt

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

½ teaspoon saffron threads, finely crumbled

Directions at bonappetit.com

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