Fennel-Crusted Grilled Rack of Lamb

*Try this recipe our with our organic Lamb!

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*

Preparation

1. Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.
2. Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.
3. Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.
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).
5. 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.

source: http://www.myrecipes.com/recipe/crusted-grilled-rack-lamb-50400000126558/