Grilled Saffron Rack of Lamb

INGREDIENTS

• 2 racks of lamb (3–3 1/2 lb. total), rib bones frenched
• Kosher salt, freshly ground pepper
• 2 garlic cloves, crushed
• 1 plain 2% fat Greek yogurt
• 2 olive oil
• 1 finely grated lemon zest
• 1/2 saffron threads, finely crumbled