Combine all the ingredients for the rub and grind to a find powder in a spice grinder.
French the rack by removing the fat (refer to our post on how to do that). Cut the rack into chops, season lightly on both sides with kosher salt, then sprinkle with the rub, completely coating the chops. Transfer the seasoned chops to a container with a tight-fitting lid or a zip-top bag and refrigerate overnight and up to 72 hours.
Cucumber sauce
For the cucumber sauce, combine the cucumbers and yogurt in a container and buzz with a handblender until thick, alternately you can use a food processor. Add the oregano, lemon zest and salt to taste and reserve.
Finishing and cooking
To cook and finish the lamb chops, heat a large pan or a griddle (griddles are great for cooking a bunch of chops at a time) and grease lightly with oil. Cook the chops until well browned on both sides, about 2-3 minutes each, depending on your preferred doneness, transferring finished chops to rest in a 200F oven until the others are done if needed.
Serve the chops with seasonal vegetables and the cucumber sauce alongside.