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Ingredients

• For the lamb:
• 2 teaspoons whole fennel seed (or 1 teaspoon ground)
• Juice of 2 lemons
• Juice of 2 oranges
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon harissa or crushed red pepper flakes
• 2 full racks of lamb, about 2 to 2 1/4 pounds each (plan on 4 bones per person)
• 1 1/2 tablespoons salt
• For the glaze:
• 1/2 cup balsamic vinegar
• 1/4 teaspoon red pepper flakes
• 1/2 tablespoon finely chopped rosemary
• Sea salt for sprinkling

Description

Serious Eats