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1
If using whole fennel seeds, toast in a dry pan over low heat until fragrant, about 2 minutes.
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2
In a blender, combine fennel seeds (or ground fennel), lemon juice, orange juice, garlic, olive oil and harissa (or red pepper flakes).
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3
Process on medium until combined, about 30 seconds.
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4
Place racks into a large zip top bag.
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5
Pour in marinade.
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6
Press out as much air as possible and seal bag.
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7
Refrigerate two to eight hours, turning over every hour or so.
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8
The longer it marinates, the better.
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9
Bring lamb back to room temperature on counter.
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10
Preheat broiler or grill to high.
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11
Remove lamb from marinade and reserve marinade.
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12
Season lamb all over with salt and pepper.
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13
Place under broiler or on grill with fat cap facing AWAY from the heat.
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14
Broil until fat begins to caramelize, 3 minutes.
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15
Rotate pan 180 and broil another 2-3 minutes.
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16
Flip racks over and broil until fat cap is well-browned and rendered, about 5 minutes more.
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17
Turn oven to 400F Remove lamb and brush all over with marinade and return to oven.
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18
Cook to desired doneness, about 20-25 minutes for medium-rare (115 on meat thermometer).
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19
Rest meat for 20 minutes, tented with foil.
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20
While meat is roasting, combine balsamic vinegar, vincotto and red pepper flakes in a small pot over high heat.
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21
Boil hard until reduced by half, about 8 minutes.
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22
(Be sure your kitchen is well-ventilated; between the chili oils and acetic acid, it will hard to breathe!)
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23
Off heat, stir in rosemary.
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24
Cut racks into individual chops.
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25
Brush with glaze and sprinkle with sea salt (Maldon is ideal) before serving.
