- 2 tablespoons fennel seeds
- 1 tablespoon fresh rosemary leaves
- 3 large garlic cloves
- 1 1/2 tablespoons kosher salt
- 1 tablespoon pepper
- 2 tablespoons extra-virgin olive oil
- 2 racks American lamb (7 to 8 ribs each), bone ends frenched and all but a thin layer of outer fat removed*
- calories 552
- caloriesfromfat 73 %
- protein 34 g
- fat 45 g
- satfat 18 g
- carbohydrate 1.5 g
- fiber 0.7 g
- sodium 798 mg
- cholesterol 146 mg
How to Make It
Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.
Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.
Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.
Heat a grill to medium-high (400°) with one area left clear of coals (for charcoal) or a burner turned off (for gas) to make an indirect heat area. Grill lamb, meat side down, over indirect heat 5 minutes. Turn over and grill 10 minutes. Turn again; grill 10 minutes more. Move lamb to direct heat, meat side down, and grill 3 to 5 minutes, or until it's crisp and browned and registers 140° (for medium-rare).
Let lamb rest on a platter 15 minutes. Cut between the bones to serve.
*Leave the barest sheath of fat on the meat--enough to crisp up on the grill but not so much that the dripping fat creates an inferno.