Citrus Marinated Rack of Lamb with Balsamic Glaze

Ingredients

• 2 locally raised racks of lamb, frenched
• 1 Tbs fennel seed
• Juice of 2 lemons
• Juice of 2 oranges
• 2 cloves of garlic
• 2 Tbs olive oil
• 2 tsp red pepper flakes
• 1 Tbs kosher salt
• Salt and pepper
• For the glaze:
• - 1/2 c. balsamic vinegar
• - 1/2 c. red wine (dry)
• - 1/4 tsp red pepper flakes
• - 1 Tbs finely chopped rosemary
• - Sea salt

Preparation

1. 1.Blend fennel seeds, lemon juice, orange juice, garlic, olive oil, and red pepper flakes for 30 seconds (marinade).
2. 2.Place racks in a large container, meat side down and marinate for 6 hours in the fridge, reserve marinade.
3. 3.Turn grill on high. Let lamb sit at room temperature for 30 minutes.
4. 4.Salt and pepper lamb. Grill meat side down for 3 minutes to caramelize fat cap. Flip and grill 5 more minutes.
5. 5.Preheat oven to 400 degrees. Brush lamb with reserved marinade.
6. 6.Roast for 20 minutes and rest meat for 30 minutes.
7. 7.For the glaze:
8. 8.- Heat all ingredients (except rosemary) and simmer until reduced by half
9. 9.- Add rosemary
10. 10.- Brush on separated chops
11. 11.- Sprinkle with sea salt and serve