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1
Combine the marinade ingredients in a medium bowl and whisk to thoroughly combine.
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2
Reserve 3 tablespoons of the mixture and set aside in a small bowl.
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3
Place the whole rack of lamb in a large resealable plastic bag, and pour the marinade you haven't set aside over it, tossing and rubbing to make sure the lamb is evenly and well coated.
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4
Roll the bag closed to get the air out and seal the lamb in with the marinade.
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5
Place the bag in the refrigerator and marinate at least two hours and up to overnight.
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6
Preheat the oven to 275F.
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7
Toss the fennel and baby potatoes with one tablespoon of the remaining marinade and arrange them in the bottom of a baking dish just big enough to fit the lamb along with the vegetables.
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8
Meanwhile, heat a skillet over high heat on the stove.
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9
Remove the lamb from marinade, wiping off excess.
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10
Lightly brush or rub the lamb with olive oil and sprinkle with kosher salt.
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11
When the skillet is searing hot, brown the lamb on each side.
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12
It should only take about a minute for the whole thing to have a deep, golden brown crust.
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13
The goal is to get a nice, flavorful crust without cooking the lamb internally which is why it's essential that your skillet be very hot.
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14
As soon as it's brown, remove the lamb from the skillet and place over the potatoes and fennel in the baking dish.
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15
Top with the remaining reserved two tablespoons of marinade, and roast about 25-35 min or until lamb reached internal temp of 120F on a meat thermometer.
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16
Remove the lamb from oven, and let it rest loosely covered in foil for 15 minutes.
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17
Once the lamb has rested, remove it to a carving board and slice it between the bones.
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18
Serve it atop the roasted veggies with Mint Fennel Chimichurri.
