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1
Blend the fennel seeds (or ground fennel), lemon juice, orange juice, garlic, olive oil, and harissa or red pepper flakes in the blender on medium until combined, about 30 seconds.
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2
Place the racks of lamb in a large container and pour the mixture over the top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the better, up to 8 hours.
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3
Turn the broiler or grill on to high.
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4
Remove the lamb from the fridge and allow it to come to room temperature on the counter, at least 30 minutes. Reserve the marinade.
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5
Season the lamb on both sides with the salt and pepper, place it on a roasting rack, and put it under the broiler, on the middle rack, or on the grill with the cap of fat facing down.
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6
Broil the lamb until the fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns, about 2 1/2 minutes more. Flip the lamb racks over and continue broiling until the fat on top has started to caramelize and render, about 5 more minutes.
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7
Turn the oven to 400u00b0F. Remove the lamb from the oven, brush it with the marinade on both sides, and then return it to the oven. Cook until your desired level of doneness: about 20 to 25 minutes for medium-rare (or 115u00b0F on a meat thermometer). Remove the lamb from the oven and allow it to rest on the roasting rack for 20 minutes, so the meat becomes tender and juicy.
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8
Remove the pot from the heat; add the chopped rosemary and mix to combine. The glaze should taste sweet, sour, spicy, and herby all at once.
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9
Cut the chops between the bones.
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10
Brush the lambs with the vinegar glaze and sprinkle liberally with sea salt. Serve immediately.
