Our Favorite Recipes

An ever-growing collection for the discerning gourmet

Fennel-Crusted Grilled Rack of Lamb

Print Friendly
1hr 30mins
Serves 8 - 10

Recipe: Sunset

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.


  • 2 tablespoons fennel seeds 2 racks American lamb (7 to 8 ribs each), bone ends frenched and all but a thin layer of outer fat removed
  • 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), frenched and prepared by your butcher



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.

Bon Appetit!