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Method/Preparation
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1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.)
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2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on
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medium until combined, about 30 seconds.
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3 Place the lamb in a large container and put the mixture over 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
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better up to 8 hours.
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4 Turn the broiler grill to high
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5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade.
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6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with
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the cap of fat facing down.
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7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes
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more. Flip 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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8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med
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Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting
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Rack for 20 min.
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GLAZE
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1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high
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heat, reduce by half about 8 min. (ventilate kitchen well)
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2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once.
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To Finish Dish:
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Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.
