Fennel-Crusted Grilled Rack of Lamb

Ingredients

• 2 tablespoons fennel seeds 
• 1 tablespoon rosemary leaves fresh
• 3 large garlic cloves 
• 1.5 tablespoons kosher salt 
• 14 ribs american lamb thin fat removed
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon pepper 

Equipment

• grill
• aluminum foil
• mortar and pestle

Directions

1. Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible.
2. Mix with pepper and oil.
3. Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.
4. Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.
5. Heat a grill to medium-high (40
6. 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).
7. Let lamb rest on a platter 15 minutes.
8. Cut between the bones to serve.
9. *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.