su-Fennel-Crusted Grilled Rack of Lamb
Photo: Iain Bagwell; Styling: Jesse Silver
Yields Serves 8 to 10 Total Time 1 hr 30 mins Marinate Time 4 hrs Total Time 5 hrs 30 mins
AuthorMargo True,
Fennel seeds and rosemary perfume every bite of this tenderest of cuts. You can also roast the lamb in a 450° oven (meat side up) until it reaches an internal temperature of 140°, about 25 minutes. Paired with grilled asparagus and long-simmered white beans, it makes an Easter-worthy dinner.

How to Make It

Step 1
1

Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.

Step 2
2

Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.

Step 3
3

Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.

Step 4
4

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).

Step 5
5

Let lamb rest on a platter 15 minutes. Cut between the bones to serve.

Step 6
6

*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.

Ingredients

 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*

Directions

Step 1
1

Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.

Step 2
2

Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.

Step 3
3

Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.

Step 4
4

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).

Step 5
5

Let lamb rest on a platter 15 minutes. Cut between the bones to serve.

Step 6
6

*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.

Fennel-Crusted Grilled Rack of Lamb